The humble roast chook is a dinner time staple, but the meal’s not over once the meat’s gone. Here’s how to turn your leftover chicken and vegetable scraps into a rich, nutrient-packed stock.
How to turn a roast chook into liquid gold stock
ARTICLE
1 April 2025
2 min read
2 min read
Sick of forking out for store bought stock? Here’s how to transform your leftover roast chicken into a nutritious, flavoursome broth you can use again and again.
Which parts to use
Every part. Bones, skin, leftover meat – it can all be thrown in. Not only will you be saving money on the store-bought items, you’re reducing food waste and upping the nutrients compared to pre-made stocks, which are often full of added preservatives, salt, and artificial flavours.
My Homemade Chicken Stock Recipe:
Ingredients:
- 1 roast chicken carcass (bones, skin, and any remaining bits)
- 1-2 cups of leftover veg: ends of onions, celery, carrots, potato peels, garlic skins, etc. (tip: you can keep a bag of veggie scraps in the freezer and add to it every time you cook!)
- Tops of fennel (optional)
- 1 head of garlic, halved
- 1 bay leaf
- Fresh herbs or herb stalks (e.g. parsley, thyme, rosemary)
- 2L water
- Salt and pepper to taste
Method:
- Add all ingredients to a large pot or slow cooker.
- Bring to a boil, then reduce heat and simmer for 3-4 hours.
- Strain out solids, let stock cool. Store in the fridge for up to a week or freeze in portions for later use.
Cooking with scraps can take some time to get used to, especially if you’re new to more sustainable forms of cooking. Fortunately, repurposing the food you have isn’t only easy; it’s a huge money and time saver. And it tastes great too.
Marika Day
Marika Day is an Accredited Practising Dietitian and Nutritionist with over 10 years' experience in a variety of clinical and non-clinical areas. Her expertise and interests include gastrointestinal nutrition, which is influenced by her personal experience with coeliac disease. Additionally, she focuses on women’s health and the complexities of disordered and emotional eating. In addition to her clinical expertise, Marika regularly works in recipe development, helping people make nutritious choices every day. Her approach to nutrition is balanced, practical and empathetic and aims to help people enjoy food and live a healthy balanced life.
Disclaimer:
Copyright © 2025 AIA Australia Limited (ABN 79 004 837 861 AFSL 230043). This is general information only, without taking into account factors like the objectives, financial situation, needs or personal circumstances of any individual and is not intended to be financial, legal, tax, medical, nutritional, health, fitness or other advice. The source information of the articles is current as of the date of publication and may be subject to change. While the information contained herein is believed to be accurate, AIA Australia expressly disclaims any and all liability for representations or warranties, expressed or implied, contained in, or for omissions from, the information.
Copyright © 2025 AIA Australia Limited (ABN 79 004 837 861 AFSL 230043). This is general information only, without taking into account factors like the objectives, financial situation, needs or personal circumstances of any individual and is not intended to be financial, legal, tax, medical, nutritional, health, fitness or other advice. The source information of the articles is current as of the date of publication and may be subject to change. While the information contained herein is believed to be accurate, AIA Australia expressly disclaims any and all liability for representations or warranties, expressed or implied, contained in, or for omissions from, the information.
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