Chicken/turkey Roast


  • I used the carcass of 2 roast chickens and added 2 carrots (you can always add any leftover vegetables too)
  • 1 red onion
  • a handful of celery
  • salt
  • seasoning and 1.5 pints of water


  1. I threw it all into my pressure cooker (you can always use a normal stockpot) and let this boil/simmer for 20 - 25 mins

  2. Taste the stock when you think it's done and adjust by adding more salt/seasoning if necessary

  3. You can then strain and freeze the stock in individual portions; I've used my mini muffin tray to pour my stock into as my ice cube maker is in the loft (I only use it during summer) so can't be bothered getting it out

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