Chicken is one of the most popular meats in the UK, but after you’ve roasted a whole bird, what do you do with what’s left? If you’re throwing away the bones and leftover bits, you’re missing out on one of the most flavour-packed, nutritious and budget-friendly ingredients in your kitchen – the chicken carcass.
Whether you’re trying to reduce food waste, cook more economically, or simply want to elevate your homemade soups and sauces, learning how to use a chicken carcass is a game-changer. It’s such a shame to just throw it away!
A chicken carcass refers to the bones and connective tissue left behind after the meat has been removed from a cooked or raw bird. It typically includes:
• The rib cage
• Backbone and spine
• Wishbone
• Small bits of meat left on the bones
• Cartilage and connective tissue
• Sometimes wing tips or neck (if included)
This structure might look like kitchen scraps, but it’s packed with natural flavour, collagen, and nutrients, perfect for creating rich homemade stocks, broths, and soups.
Using a chicken carcass is a sustainable, cost-effective way to stretch your food further. Here are some benefits:
Flavour
A roasted carcass adds deep, savoury flavour to stocks and broths thanks to caramelised bones and meat.
Nutrients
Slow simmering extracts gelatin, collagen, and minerals from bones, which are great for joint health and digestion.
Waste Reduction
Using the whole bird – not just the meat – is a fantastic way to cut down on kitchen waste.
Saves Money
No need to buy shop-bought stock. One chicken carcass can provide you with over a litre of delicious homemade broth.
Chicken Stock or Broth
Simmer your chicken carcass with water, onions, carrots, celery, garlic, and herbs for 3–4 hours to make a flavourful chicken stock. Strain and use it in soups, risottos, gravies or to cook rice and pasta.
Read our Chicken Broth recipe, here…
Chicken Soup
After making the stock, you can produce a fabulous chicken soup with noodles, vegetables, or even dumplings. You really must try it!
Read our Chicken Soup recipe, here…
Chicken Bone Broth
Cook the carcass for 12–24 hours with a splash of apple cider vinegar to extract even more nutrients. Bone broth is ideal for sipping or as a base for nourishing meals.
Homemade Gravy or Sauces
Use your homemade chicken stock as a base for rich, silky gravies or creamy sauces.
Dog Treats (With Caution)
Once thoroughly cooked and strained, you can give the broth (without onion or salt) to dogs. Never give dogs cooked bones, though — they can splinter.
1. Freeze for Later
If you don’t have time to make stock straight away, freeze the carcass in a zip-lock bag or airtight container for up to 3 months.
2. Use Roasted Bones
A carcass from a roasted chicken adds more depth of flavour than one from a raw bird – perfect for richer broths.
3. Add Vinegar
Top Tip: A splash of apple cider vinegar or lemon juice helps break down the bones and extract more nutrients during cooking.
4. Strain Well
Use a fine mesh sieve or cheesecloth to strain your stock for a smooth, clear result.
5. Skim the Fat
After chilling your stock, you can remove the fat from the top and save it for cooking – it’s called schmaltz, and it’s packed with flavour!
Here are two simple recipes to try at home:
Simple Homemade Chicken Stock
Ingredients:
• 1 chicken carcass (raw or roasted)
• 1 onion (quartered)
• 2 carrots (chopped)
• 2 celery sticks
• 2 garlic cloves
• 1 bay leaf
• 1 tsp peppercorns
• 2 tbsp apple cider vinegar
• Water to cover
Instructions:
1. Place the carcass in a large stock pot.
2. Add chopped veg, herbs, vinegar and enough cold water to cover.
3. Bring to a boil, then reduce to a simmer.
4. Simmer gently for 3–4 hours, skimming foam from the top occasionally.
5. Strain and allow to cool. Store in fridge for 3–4 days or freeze.
Easy Chicken Soup with Leftover Stock
Ingredients:
• 1 litre homemade chicken stock
• 1 cup cooked chicken (optional, if any meat was left)
• 1 carrot (sliced)
• 1 celery stick (sliced)
• 1 small onion (diced)
• 1 tsp dried herbs (thyme or parsley)
• Salt and pepper to taste
• Optional: handful of noodles or rice
Instructions:
1. Heat the stock in a saucepan.
2. Add chopped veg, herbs, and noodles/rice if using.
3. Simmer for 20–25 minutes until veg is soft.
4. Stir in any leftover chicken and cook for 5 minutes more.
5. Season and serve with crusty bread.
Next time you roast a chicken, don’t bin the bones! Whether you’re making a nourishing chicken broth, a comforting homemade soup, or just trying to save money, that leftover carcass is one of the most underrated kitchen ingredients.
With just a few basic vegetables and a little bit of patience, you can create deep, delicious flavours that elevate your everyday cooking – all while reducing waste and saving money. We urge you to give it a try and you’ll never look back!
Buy our carcass. Herb Fed Chicken Carcass – Herb Fed Poultry
Chicken Broth – Herb Fed Poultry
Veggie Broth with Shawarma Seasoned Chicken
Herb Fed chicken bone broth / Stock – Herb Fed Poultry
Check out this article on food sustainability, here…
