Chicken Stock (23)

This stock, made with the leftovers from a roast chicken, can be used as a great base for soups, casseroles, sauces and gravies.

Recipe by: Zoë Harpham

Why throw away the left over bones from your roast chicken when you can use them to create a simple yet wonderful chicken stock in a slow cooker?

Recipe by: Magda

This is the recipe I use to make chicken stock for use in other recipes. This one-step method needs to simmer for 8 to 10 hours, and yields approximately one litre of rich chicken stock to use in soups and sauces.

Recipe by: Micki Stout

Fast convenient snack or entree. Can be used for stock as well. I usually make it for my children as it holds so many vitamins. Works just as well cooked on normal stove. The chicken and left over vegies can be eaten separately if required.

Recipe by: Tammy

Using a whole chicken in addition to a chicken carcass makes the chicken stock rich and flavourful.

Recipe by: Lynn Cole