Question: When you roast a whole chicken for dinner or buy a rotisserie chicken at the market, what do you do with the carcass after cutting most of the meat off?
Don’t Throw Out That Roasted Chicken Carcass
I bet many of you toss it. I often do, but I realized just how wrong that is last night. Instead, use it to make a simple chicken broth, which turns into an easy, flavorful chicken soup. It’s incredibly simple, and the taste far surpasses anything you can buy in a can.
I’m not talking about making a classic chicken stock, which requires time and care. I’m referring to covering the chicken with water in a large saucepan or small soup pot, then letting it simmer for an hour or more, with the lid mostly on.
You can remove most of the cooked meat, simmer the carcass, or leave the meat on the bones and remove it after you’re done—whatever is easier for you.
Last night, I let the carcass simmer for about 1½ hours while helping the kids with their homework and working out. When it was done and the liquid was full of flavor, I removed the carcass and bones, then added chopped carrots and celery.
As the vegetables cooked, I pulled most of the meat off the bones and set it aside until the carrots and celery were tender but still a little crunchy. I could have added leeks, fennel, or broccoli, but this one was for my oldest daughter, and she wanted just carrots and celery.
You can add whatever you like or whatever needs to be used up from the fridge. It will still be delicious.
When the vegetables were done, I added the reserved chicken meat and some store-bought cheese tortellini I had just cooked for my younger daughter, who doesn’t like chicken soup.
I could have added pasta, egg noodles, or even cooked the pasta in the broth. It couldn’t have been easier. This is the perfect shortcut meal.
The soup turned out incredibly flavorful—so much better than any canned version. The flavors were fresh and clean, with none of the salt or artificial ingredients found in store-bought soups.
And to think, I almost threw that carcass away.
More Reasons Not to Throw Out That Carcass
Throwing out the carcass from a leftover roasted chicken might seem like a simple way to clean up, but here are some more reasons you might want to keep it instead:
- Homemade Stock/Broth: The carcass is perfect for making homemade chicken stock or broth, which can be used as a base for soups, stews, sauces, and risotto. The bones, skin, and remaining meat add rich flavor and nutrients to the stock.
- Nutrient-Rich: Homemade stock made from the carcass contains collagen, amino acids, and minerals like calcium and magnesium, which can benefit your health, particularly your joints and gut.
- By utilizing the carcass, you’re not just reducing food waste; you’re also making your meals more economical. You can make your own for free instead of buying pre-made stock or broth. It’s a smart and resourceful way to get the most out of your chicken.
- Customizable Flavor: When you make your stock, you can customize the flavor by adding herbs, vegetables, and spices that suit your taste.
- Using the entire chicken, including the carcass, is more than just a way to minimize waste. It’s a sustainable practice that aligns with responsible cooking. By making the most of the food you have, you’re contributing to a healthier planet.
Chicken Stock from Chicken Carcass
Ingredients
- leftover chicken carcass
- 1 large onion quartered
- 3 carrots chopped
- 3 celery stalks chopped
- 3 cloves garlic smashed
- 2 bay leaves
- fresh herbs parley, thyme, or cilantro
- water
Instructions
- Place the chicken carcass in a large pot.
- Add the vegetables, garlic, bay leaves, and herbs.
- Fill the pot with water until the ingredients are fully submerged.
- Bring to a boil, reduce the heat, and simmer for 1 hour.
- Strain the stock into another pot or container through a fine-mesh sieve or cheesecloth.
- Let it cool, then refrigerate or freeze for later use.
Notes
23 Responses
WOW! I was surfing around tonight looking for ideas, and I found this recipe for some reason. Great idea and thanks!!
I do this all the time! In fact, I let mine simmer over a couple of days, after adding all kinds of “stuff” from leftovers to dinner scraps. I also purposely purchase roasting chickens much larger than I actually need and plan about 4 meals out of one roasting event!
Love your site – actually gave it a shout out on my blog: http://whitneygang.blogspot.com. Got your site address from Sue S at CHOP – I’m Todd’s wife. I’ve had a blast going through the archives for recipes and tips.
Keep up the great work!
Indeed, it is amazing how much mileage one can get out of a chicken– and like you said, it’s very easy to do! I’m making chicken soup right now from last night’s chicken roast leftovers– I’ll be using winter veggies for my soup ( parsnips, potatoes, carrots, turnips, celery, etc. ) tonite. Wet and chilly out… a great night for some homemade soup by the fireplace!
Will be trying this tomorrow night, going to simmer the carcass today…
Try this guerrilla tactic: After your roast-chicken meal, drop remaining carcass and meat scraps into your crockpot. Throw in a small onion if you like, add water to an inch of the brim, and run the appliance on low overnight.
After breakfast next day, pour everything through a colander, catching the broth below in a second pot. Discard spent meat and bone.
This technique almost effortlessly produces a quart or more of rich chicken broth, ready for seasoning.
Tip: To avoid cooking fumes, I like to conduct this operation outdoors, setting the crockpot under the hood of my barbecue grill.
Why do you throw out the meat in your process?
i love Chicken Soup it is so yummy.
I love to eat chicken soup; my mom always served that dish to me, especially when I was sick during my childhood days.
Chicken Soup is one of my favorite dishes of all time. it is very tasty and the ingredients are very available. sometimes i put a dash of chili over my chicken soup because i like it spicy hot.
Thanks for your recipe! It was my first time making chicken noodle soup and it turned out fabulous. Although I actually started with cornish game hen carcasses…
I threw in roughly chopped onion, celery, carrot and some pepper corns into the initial carcass broth. This might not make a difference though, since I added onion, celery, carrot, thyme AFTER straining…
Hi Ann, Game Hen Noodle Soup …. I like it. Thanks for posting. – RG
Great idea. Frugal, too. Stretching those dollars is more important than ever.
You can say that again. – RG
Chicken Soup is THE comfort food for most of us. I love making it and add thawed chopped green chili peppers. Sometime I also add 2 tsp. corn starch with 1/2 cup 1/2/&1/2 and 1/2 cup cream. To either of these changes, I add about 2 tsp. of ground Comino (Cumin). These soups on a chilly evening are like wrapping up in a soft, warm, blanket. Hope you try them and enjoy!
Lynzi
Hi Lynzi, thanks for your ideas, sounds delicious – RG
Thanks! My kiddos are still recovering from a nasty stomach bug and yet clamoring for something more substantial than toast or oyster crackers. Used my leftover rotisserie chicken to make a simple broth and added some rice. They are loving it!
Hey Morgan, you are welcome and sorry to hear your kids were not feeling well. That stomach bug was everywhere this season. I can’t tell you how many people I know came down with it and passed it through their entire family. Thanks for the report. – RG
I have been making this for some years now. The flavor is incredible. I use thyme flakes, salt and pepper to taste. I serve it with a fluffy homemade biscuit dropped in the center of the bowl. It is awesome! You can takes little bites of the biscuit as you eat the soup and it is like eating chicken pot pie.
Hi Susan, I love the biscuit suggestion. I can’t wait to try it. Thanks for sharing. – RG
When you cook stock, put a little salt in it. It helps it to stay for many weeks without going bad.
Hi all!
I tend to throw the carcass away, too, but since reading this article, I’ve used it well! I also love to make Streaky Smoked Bacon and Spicy Tomato soup. It’s inexpensive and very easy to make. Also, I always buy a French Stick, cut it up, and add butter. It’s great when dipped into soup! This is a great site, keep up the good work from Scotland!
I am trying this right now! I also didn’t know what to do with some tortellini I had in my freezer. Thank s.
im very much thankful to God that i found this site,, this ‘s a big help for my catering services… thank you so much…. More power and God bless….
Question. After finishing off a rotisserie chicken two days ago, I put the carcass along with a little meat into the freezer, because it seemed a shame to throw it away, and I wanted to look for “things to do with a chicken carcass.” Seeing your idea and loving it, will it be okay for me to thaw the chicken carcass in the the refrigerator and then use it to make the broth?
Hi Rhonda, I don’t see why not, I do it all the time but if you are worried about some health issue, I’m not a food scientist so you many want to reach out to someone who is. I might also suggest you try going right from the freezer to a pot of water to make your broth. You are going to bring it to a boil and then simmer it for a while so it should be fine. Let me know how it works out for you. – RG
Im making my 1st batch of Chicken soup using your recipe as my guide. Thanks so much for posting it. 🙂
Been throwing the carcasses away for years. They would just sit in the fridge for days. Glad I found this. Got one simmering right now!