Making your own chicken stock is cheap, incredibly easy and best of all nothing goes to waste.
Keyword: Chicken Stock
cooked chicken bones
handful of parsley.
Pop the bones into a large saucepan and add:
one onion, quartered (no need to peel the papery skin or cut off the ends),
two carrots, cut into large chunks (no need to peel or cut off the ends), and
a handful of parsley from the garden (washed, thrown in as is – no need to chop)
salt and pepper.
fill the saucepan just over half way with water, pop on a lid and bring to the boil.
Once it’s boiling, turn down to low and let is simmer for about 2 hours.
Remove it from the heat.
Pour the liquid through a fine sieve and discard all bones and vegetables.
The great thing with making your own stock is that you can add any other flavours you like. You can add a stick or two of celery, a core of a cabbage, a few sprigs of rosemary, some sage or even a bay leaf or two. Experiment, see what you like.