Chicken Stock Recipe
Making stock out of the leftover chicken carcass is the best way to make the meat box last longer. Stock is a perfect base for soup, handy for risottos and essential in casseroles.
1 chicken carcass
1 parsley sprig (you can use stalks)
1 garlic clove
2 bay leaves
1 peeled onion
Sprig fresh thyme
Pick off any excess meat from the carcass and save for chicken sandwiches or to add to soup.
Place the carcass in a pan and cover with water; add the vegetables and herbs and bring to the boil.
Simmer for 2 hours and strain to use as stock. This will keep in the fridge for 3-4 days and is best stored in an airtight container in the fridge.