If I don't have time to make stock when we have eaten chicken, I will freeze the carcass whole, along with some carrots and celery, so it is pretty much all ready to go in a pot when I have a bit of spare time.
Basic Chicken Stock
1 chicken carcass, leftover from the roast
A few carrots (if fresh, leave the tops on)
An onion, peeled and halved
A few stalks of celery, leaves included
Herbs and spices of your choice- I use any herbs I currently have in the garden, usually a combo of rosemary, parsley, lemonbalm, mint, sage, thyme and oregano, a bay leaf, and a few peppercorns
Water to cover
Boil all ingredients for an hour or so. Stock can also be made in a crockpot, which is even easier! Strain and discard bones and vegetables, pour stock into pottles to store. I freeze mine in 1 litre lots, which is the perfect amount for homemade risotto or soup.
|Ingredients, before boiling|
|After boiling for an hour|
|And, stock becomes soup!|