“There’s another meal in that chicken carcass.”
I know it doesn’t look glamorous.
A leftover chicken carcass sitting in the fridge isn’t exactly the sort of thing food magazines get excited about — but honestly, some of the best family meals start this way.
With food prices climbing and busy weeks hitting hard, I’ve been trying to lean back into slower, simpler cooking again. The kind that uses what you already have, stretches ingredients further, and somehow still ends up tasting comforting and nourishing.
This stew came together on a cold rainy afternoon with:
- one leftover roast chicken carcass
- a couple of tins of cannellini beans
- garlic
- rosemary and celery from the garden
- and a quick dash through the rain to rescue kale before the snails claimed it as their own
Winter garden cooking sounds lovely until you’re outside in muddy shoes negotiating with emotional support snails over ownership of the vegetable patch.
Still — there’s something deeply satisfying about turning scraps into dinner.
And honestly?
There’s another meal in that chicken carcass.
You’ll Need
- 1 leftover chicken carcass with any remaining meat
- 2 tins cannellini beans
- 1 onion, diced
- 1–2 carrots, diced
- 2 celery stalks, chopped
- 3–4 garlic cloves
- rosemary
- kale or other greens (optional)
- olive oil
- parmesan
- salt and pepper
- tiny squeeze of lime or splash of white wine vinegar
Optional:
- chilli flakes
- crusty sourdough
- parmesan rind for the broth
Method
1. Make the broth
Add the chicken carcass to a pot with:
- onion ends
- carrot peel
- celery tops
- garlic
- rosemary
- water
Simmer for around 45 minutes to an hour.
Strain the broth and pull any remaining chicken meat from the bones.
2. Build the stew
In a heavy pot, heat olive oil and cook:
- onion
- carrot
- celery
until soft and fragrant.
Add garlic and rosemary and cook for another minute.
3. Add the beans and broth
Pour in the homemade broth and add:
- cannellini beans
- shredded chicken
Simmer gently for 15–20 minutes.
Lightly mash some of the beans against the side of the pot to naturally thicken the stew and create a creamy texture without needing cream.
4. Finish
If using kale or greens, stir them through at the end until wilted.
Finish with:
- parmesan
- cracked pepper
- olive oil
- tiny squeeze of lime or splash of vinegar to brighten everything up
Serve with warm bread and listen to the rain outside while pretending you absolutely had dinner planned all along.