Chicken Stock

Homemade chicken stock is really easy and you can use the carcass of a roast chicken if you have had one for dinner or ask your butcher if they have any raw ones for sale.

Chicken carcass 1-2

4-6 cloves garlic

6 sticks celery

1-2 leeks chopped (if you have them)

2 onions 

2 carrots

2-3 bay leaves

Fresh sprigs of: parsley, thyme, rosemary

6 black peppercorns

Place the chicken carcass in a large pot (or 2 raw). Add the garlic – don’t peel just crush with the blade of a large cook’s knife. Wash and roughly chop the vegetables, add the herbs and peppercorns and cover with cold water. Bring to the boil and simmer for an hour or two, skimming off any scum that rises to the top. Cool and strain. Will keep for 3 days in the fridge and can be frozen in containers for future use