Leftovers Chicken Stock

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Step 1.

Preheat the oven to 200°C.

Step 2.

Cut the garlic bulb and onions in half. Pop those alliums onto a tray with the chicken carcass and give it all a good drizzle of olive oil.

Step 3.

Roast this in the oven for 30 mins or until the bones are deeply golden.

Step 4.

Put the roasted bones and veg into a large stockpot. Cover with water (the quantity doesn't matter you just need to cover everything) and add in any veg scraps you have lying around.

Step 5.

Bring to a simmer and cook for a minimum of 2 hours and up to 10 hours. Top up the water if it's looking low.

Step 6.

Strain the stock and season very liberally with salt. You will need a good fistful of salt.

Step 7.

Store the stock in an air-tight container in your fridge for 3-4 days or, conversely, portion it up and pop it in the freezer

Add dried herbs from the cupboard or hard herbs like thyme or rosemary at the start for extra flavour. If you want to add fresh herbs like parsley or dill, chuck them in for the final 10 mins to keep the flavours vibrant.

1 Chicken Carcass
2 Onions
1 Bulb Of Garlic
Veggie Scraps