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
- 1 carrot
- 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.