Make the most of every last bit of our beautiful nutrient-dense chickens by making the “best you can ever get”, home-made chicken stock.
When everyone’s enjoyed their roast chicken dinner remove all left over meat from the chicken carcass and refrigerate quickly. Then the chicken carcass can be placed into a stock pot, along with all the scrapings from the roasting dishes. Cover well with water and add some, or all, of the following ingredients according to your personal taste: dried and/or fresh herbs, peppercorns and salt, chopped onion, garlic etc.
Bring all this to the boil and then simmer uncovered, very gently, for at least 2 hours, much longer if you can (but you may need to add a little more water). Remove from heat and carefully pour through a sieve into a heat proof bowl (see pictures below). Refrigerate the stock, and throw out or compost what’s left in the sieve, or pick through it, discarding all the bones and leaving the soft scraps for the dog or cat.
The stock will keep in the fridge for up to a week, and freeze for later use. It’s perfect for soups, curries, pies, risottos etc.
I freeze any extra stock in small containers so I can pop them straight from the freezer into my cooking.