Chicken stock

This again is so easy to do and perfect for a Monday after Sunday’s roast chicken.

All you need is your chicken carcass from the roast dinner, together with any skin and leftover scraps of meat. Place it in a pan large enough to cover with water. I then add one or two carrots snapped in half, one or two sticks of celery snapped in half, onion cut in half, bay leaf, teaspoon of peppercorns, pinch of salt (and any leftover herbs if you have them kicking about), then cover and bring to the boil.

Once it is boiling, turn it down and let it simmer slowly for a couple of hours – it will then reduce slightly and become a gorgeous rich colour.

Take off the heat, leave to cool. Once cooled, strain all the bones and vegetables and you will be left with a gorgeous stock. See, easy and no waste, everything used.

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