Don’t waste the carcasses from your leftover roast chook! Use them to make gut-nourishing bone broth. It’s super simple and can be enjoyed as a cuppa on it’s own, or in place of broth/stock in recipes.

Tip: Freeze in portions, making it easier to use when needed.

June 4, 2025
  • 35m
  • 2h
  • 2h 35m

Ingredients

  • 1 chicken carcass (cooked or raw is fine)
  • 2 tbsp. apple cider vinegar
  • 1 handful of fresh parsley
  • 1 handful of fresh thyme
  • 2 bay leaves
  • 2 tbsp. olive oil
  • 4 garlic cloves, peeled
  • 2 celery sticks, roughly chopped
  • 3 carrots, roughly chopped
  • 2 brown onions, peeled and halved
  • 2 L water (approx.)

Instructions

  1. Preheat oven to 180֯C and line a baking pan with baking paper.
  2. Add the chicken carcass, onion, garlic and vegetables. Drizzle with olive oil and roast for 30 minutes.
  3. Once cooked, add everything from the roasting pan, plus all other ingredients to a slow-cooker.
  4. Cook on low for 24 hours.
  5. Strain and reserve the liquid (broth).