Chicken stock

Chicken stock

By Julie Published: October 8, 2012

• Makes: 1 litre
• Prep: 5 mins
• Cook: 1 hr 20 mins
• Ready In: 1 hr 40 mins

Use up your leftover chicken carcass and any bones for this foolproof tasty stock. I also add any leftover gravy, so nothing gets thrown out! Use the meat to make a nice curry, chicken risotto, chicken pie, soup, or just tasty sandwiches 🙂

Ingredients

• 1 Chicken Carcass
• 2 whole Bay Leaves
• 1 whole Onion roughly chopped
• 1 stick Celery roughly chopped
• 1 whole Carrot roughly chopped

Instructions

1. Firstly, pick the meat from your chicken carcass. We often do this with the children, as they enjoy it, and they love the tasty juice pieces of meat from underneath.
   
2. Place the chicken carcass in a pot with just a little space, then add your vegetables - these can be adapated depending on what you have in, and what you want to use up. I have made this just with bay leaves and water, and it is still nice! Add your gravy now if you have any leftover, then add a dash of salt and a few shakes of pepper.
   
3. Bring to the boil slowly, you can skim off any froth with a spoon throughout cooking. I tend to cover and leave this to simmer very gently for about 1 hour, 20 mins.
   
4. Let it cool, then drain through a colander / sieve. This is really good with risotto, or soup - Enjoy! You can also freeze this for use another day.
   

• Cuisine: British
• Skill Level: Easy