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Making the Most of your Roast

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There’s nothing better than a Sunday roast dinner, especially in the colder months. Gathering friends and family together, letting the tantalising smells of the roast surround the house and then sitting down to enjoy a feast is the best part of the winter!

But what do you do with all the leftovers? Rather than discarding the bones and carcass of a chicken, here’s a few steps you can take to make the most out of your roast and store some stock for your next soup or stew!

 

Pick the best

Roasting chickens are generally larger and older and often make the best choice for roast dinners because they have developed more muscle and carry more fat (that cooks off). All of this adds to more flavour on your table.

Using the carcass

When the roast chicken has been eaten, pick any remaining meat off the bones and add to a slow cooker along with bones and juices. Simmer for as long as possible, ideally 12-18 hours. Adding the neck and any chicken feet you can buy will also help to boost the flavour of the stock.

Add in veggies

You can add in some veggies to cook along with the carcass, or add them in later. Onions, carrots, peas and leeks make great additions along with some peppercorns, a bayleaf and any herbs and spices you like. Make sure the veggies cook with the carcass for at least 2 hours to get the best taste. Adding a pinch of salt helps with the flavour too.

Keep the bones

After simmering the carcass, the chicken bones will become very soft. Some people like to use them in stock, but make sure they are fully soft before you do this.

Storing the stock

Strain the broth and retain for future use. Either freeze or refrigerate. Stock can make great additions to soups, casseroles and stews.

Order your next meat delivery from Wato's online or come and visit the Wato’s team in Long Jetty to get your kitchen stocked with the best meat on the coast.