How To Make Chicken 4 Ways: Leftover Chicken & Coconut Laksa

Don’t throw the bones away! There’s so much flavour left to get out of them and this is a fantastic way to do it.

By Manchester's Finest | 17 June 2020

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Chicken stock recipes can often be a bit long winded, with a long list of ingredients. In actual fact, some of the best chicken stocks I’ve tried contain pretty much just chicken.

This liquid gold for a myriad of dishes – soups, ramens, casseroles, curries, pasta sauces… it also freezes perfectly so get a few freezer bags and start stocking up! you have used up the meat. Cover thTis in water, boil for as long as you can and you will end up with an absolutely delicious stock.

This liquid gold can be used for a myriad of dishes – soups, ramens, casseroles, curries, pasta sauces… it also freezes perfectly so get a few freezer bags and start stocking up!

As is pretty much always the case with coconut milk, it gives this soup an extra richness that takes it to the next level. Use this recipe as a base and experiment with your own vegetables and carbs. Spinach, asparagus, kale, squash, noodles, pasta and rice will all work great in this tasty stock so it’s a great recipe for whatever you happen to have in the cupboards.

You can easily make this dish vegetarian or even vegan by using a vegetable stock cube (it’s not cheating, its the smart thing to do!) perhaps with a tablespoon of miso if you happen to have any. Mushrooms or aubergine would make a great alternative to the chicken too.

Ingredients (serves 4)

1 leftover roast chicken carcass and the wings (or approx. 300g chicken meat and 300g roasted chicken bones)

4 potatoes, peeled and cut into 2 inch chunks. Rinsed in cold water until the water runs clear.

1 tbsp grated ginger
1 red chilli, seeds removed, finely chopped
2 cloves garlic, grated
1 tsp turmeric
4 spring onions, finely sliced

1 pack tender stem broccoli, chopped into thirds

2 tbsp soy sauce
1 tbsp sesame oil
1 tin coconut milk

Any leftover bread

1 tbsp honey
juice of 1 lemon

large handful coriander, roughly chopped (optional)


Pick off any chicken and skin that has been left on the carcass. Pick off all the meat and skin from the wings. Keep the meat to one side in a bowl and put all of the wing bones and carcass into a large saucepan.

Add any roasting juices, leftover bones and vegetables from the original roasting dish to the pan.

Fill the pan with cold water, bring to the boil and simmer for 3 hours, skimming occasionally to remove any impurities that rise to the surface.

After 3 hours, strain the stock through a fine mesh sieve. Discard all of the bones etc. and return the liquid to the pan. Bring to the boil.

Add the potatoes to the pan, bring back to the boil and simmer for about 10-15 mins or until just tender.

Add all of the other ingredients, apart from the coriander, and bring to the boil. Simmer until the broccoli is just tender and the bread has softened.

Add the reserved chicken and bring back to the boil.

Check the seasoning and balance. You should be able to taste all the elements of salty, sweet, spicy and sour. If one feels like it is missing, adjust accordingly.

Once you are happy with the balance of flavour, remove from the heat. If using the coriander, add at this point and stir through.

Serve immediately.

Part 1: Chicken & Chickpea Curry

Part 2: Chicken & Noodle Omelette with Sexy Greens

Part 3: Warm Chicken & Bread Salad

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