Home-made Chicken Stock

Making your own stock is very easy and is a great way to use a chicken carcass after a roast dinner. For the best quality I do recommend using the carcass of a free range or organic chicken. Alternatively, you can get organic or free-range chicken wings from most supermarkets or butchers at a great price. To make the stock: place a chicken carcass or wings, two quartered onions, two carrots roughly chopped, two celery sticks roughly chopped, one teaspoon of peppercorns, one bay leaf and a handful of parsley into a large saucepan. Add three litres of cold water and bring to the boil, skimming off any excess fat with a spoon. Reduce to a low heat and simmer for three hours. Strain the stock and leave to cool before chilling for up to four days or freezing. This stock can also been used in risotto, casseroles and as a base for many sauces.

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