Monday, 29 September 2014

Chicken Stock

I try to not just throw out the bones and skin of a roast chicken (recipes here and here) but to make a light chicken stock with the left-overs.

bones and skin of 1 roast chicken
garlic and herbs from inside the chicken
1 onion
2 bay leaves
1 tsp black pepper corns
1 celery stick
2 litres of boiling water
any left-over juices from the roasting tray

optionally any or all of these:
1-2 carrots, roughly chopped
fennel fronds/herb

Place all the ingredients into a saucepan and lightly boil for 20-30 minutes. Drain through a sieve or colander. (I didn't forget to add salt, BTW.) Use for soups or risottos or anything else you can think of.

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