Home made stock can take some time but the additional depth of flavour is always worth it and great to make use of leftovers. Can easily be frozen afterwards.
Chicken stock Recipe
Homemade stock from leftover roast chicken
Ingredients
| 1 | carcass of leftover roast chicken (including skin and all bones) |
| 1 | onion, peeled and quartered |
| 2 | sticks of celery, halved |
| 1-2 | carrots, halved |
| 1 stalk | flat leaf parsley |
| 1 tsp | 4 colour peppercorns |
| 1/2 tsp | sea salt |
| 1 | leek, cleaned & halved (optional) |
| 1 | Steenbergs bouquet garni |
Method
- Place all of the ingredients into a large pan.
- Cover with cold water so that the chicken and vegetables are submerged.
- Place a lid on, bring to the boil and then turn down to simmer gently for an hour.
- Strain and season with additional salt & pepper if necessary.
- Makes about 1 litre.
- Use in soups or risottos. Freezes well.
Shop for ingredients
You may also enjoy
Butternut Squash and Asparagus Risotto Recipe
Butternut Squash and Asparagus Risotto
Chicken And Chickpea Soup Recipe - Harira
Chicken soup is a staple around the world, this recipe is based on Moroccan harira chicken soup.