Makes 1 pint
- 1 roast chicken carcass, including skin
- 1 onion, roughly chopped
- 1 celery stalk, roughly chopped
- a mix of fresh herbs, such as thyme and parsley
- a bay leaf
- a few black peppercorns
Put all the bones and skin into a roasting tray and roast in a hot oven for 15-20 minutes.
Remove from the oven and put into a large pan, break it down a little with a wooden spoon, and add the rest of the ingredients. Pour in cold water to cover everything. Bring to a gentle bubble, fit a lid, reduce the heat and simmer for at least 2-3 hours.
Carefully strain the stock into a bowl. Return to the pan and boil rapidly for a little longer, if you’d like a thicker, richer stock. Otherwise, allow to cool on the side, before skimming and discarding the fat from the top. You can keep the stock in the fridge for up to 3 days.
TIP! Carefully pour the stock into an ice cube tray, and store in the freezer. I use a silicone tray, as they’re a load easier to work with. When you need some stock for a soup or sauce, just grab a stock cube or two from the freezer, and chuck it in. Easy!