Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Leftover chicken bones simmered in water into a rich broth.
About 5 minutes hands-on; then a gentle 3 to 4 hour simmer.
Equipment: Large saucepan or slow cooker
Measures and names
Ingredients
- 1 roast chicken carcass, plus any bones and skin
- 2 litres water
Optional extras
- 1 onion, halved
- 1 carrot and 1 celery stick, chopped
- 1 bay leaf and a few peppercorns
- 1 tbsp cider vinegar
- Salt, to taste at the end
Method
- Put the carcass in a large pan, add the water and any extras, and bring to the boil.
- Turn down to a very gentle simmer and cook, partly covered, for 3 to 4 hours (or 8 to 10 hours in a slow cooker on low).
- Strain, season to taste and drink from a mug, or use as stock.
Swaps and tips
Keep carcasses in the freezer until you have time. The broth keeps in the fridge for 4 days, or freeze it in portions. Use it for soups and stews.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 6 g | 1 g | 0 g | 1 g | 40 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
