A great way of making sure nothing goes to waste with your chicken (free range if poss, or at least ‘freedom food’) A good chicken stock, will transform other dishes, whether it’s a soup, a risotto or …. I use the left over carcass, and even through in the bones from the plate, nothing wasted! Here are some ideas for you to play with:
1 onion
1 carrot
2 sticks of celery
1 leek
chicken carcass
bay leaf, sprig of herbs in season
2 litres/3 and half pints water
chop the veg into chunks, put all the ingredients into a large pan, cover with water. Bring to the boil, then reduce to a simmer, cover. Remove any scum formed. Simmer for 2 to 3 hours. Strain, cool, then remove any fat that’s formed on the surface. Freeze (I like to put it in a range of different size containers, then you can defrost small amounts when required) or put into the fridge and use within 3 days.
todays illustration 'freerange chicken' silk/batik painting for more examples go to
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