Module 7 · Soups
Roast Chicken Stock
Roast Chicken Stock is a keto dish with 1 g net carbs, 6 g protein and 3 g fat per serving (55 kcal). It serves 8 and takes 4 hours in total.
Lighter and quicker than bone broth, this is the everyday stock that makes soups and pan sauces taste like a restaurant. One roast chicken carcass is all it takes.
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Allergens in this Ketogeni recipe: celery. Includes listed optional alternatives; check actual ingredient labels and substitutions.
Yield: 8 servings · Active time: 20 min · Total time: 4 h
| Per serving | Amount |
|---|---|
| Net carbohydrates | 1 g |
| Protein | 6 g |
| Fat | 3 g |
| Energy | 55 kcal |
Nutrition figures are estimates, not medical advice. Check ingredient labels and weigh your own portions, especially when tracking a strict daily carbohydrate limit. How to interpret these estimates.
Ingredients
- 1 piece organic roast chicken carcass (plus any skin and juices)
- 1 piece organic onion, quartered
- 1 stalk organic celery, chopped
- 2 piece organic garlic cloves, smashed
- 1 piece bay leaf
- 0.5 tsp black peppercorns
- 2.5 litre filtered water
- 1 tsp fine sea salt
Step-by-step method
- Break the carcass into a few pieces so it packs down, and put it in a pot with the onion, celery, garlic, bay and peppercorns.
- Cover with the water, add the salt, and bring slowly to a gentle simmer. Skim any foam.
- Simmer gently, uncovered, for 3 hours, topping up with hot water if needed.
- Strain through a fine sieve. Press the solids lightly to get every drop, then discard them.
- Taste and adjust the salt. Cool and chill; lift off the set fat (save it — it's liquid gold for roasting vegetables).
Chef’s tips
- Freeze stock in a silicone muffin tray, then bag the pucks — perfect single portions for pan sauces.
- Save vegetable trimmings (leek tops, parsley stalks, fennel ends) in a freezer bag and add a handful to the pot.
- Roasting the carcass again for 15 minutes before simmering deepens the flavour.
Variations
- Pho-style: add charred ginger, star anise and a cinnamon stick; finish with herbs, lime and thin beef.
- Lemon-herb: simmer with a strip of lemon zest and a thyme sprig for a brighter stock.
Storage
Keeps 4 days in the fridge; freeze for 3 months. Reduce it by half for an intense glace to enrich sauces.
Questions and answers
How many net carbs are in Roast Chicken Stock?
One serving has 1 g net carbohydrates, 6 g protein and 3 g fat (55 kcal). The recipe makes 8 servings. These figures are estimates; your own ingredients may differ.
Can I make Roast Chicken Stock ahead, store or freeze it?
Keeps 4 days in the fridge; freeze for 3 months. Reduce it by half for an intense glace to enrich sauces.
Which allergens are in Roast Chicken Stock?
It contains celery, as listed by Ketogeni for this recipe. Always check the labels of the products you use.
Is Roast Chicken Stock gluten-free?
Yes. None of the ingredients contain gluten. Check the labels of processed ingredients such as stock or spices.
Can I vary Roast Chicken Stock?
Yes. Pho-style: add charred ginger, star anise and a cinnamon stick; finish with herbs, lime and thin beef. Lemon-herb: simmer with a strip of lemon zest and a thyme sprig for a brighter stock.