Chicken is quite an expensive meat to have in meals, it is probably one of our second most consumed meats in our house (pork being the first). To keep the price down I buy a whole chicken and use the different cuts to make up to four different meals. This week we have had the chicken breasts for Hunters Chicken, the legs for homemade chicken nuggets, any leftover meat was used in a vegtable and rice soup. Often, the carass gets wasted but I turn it into stock which is one of the best tasting stocks I have ever tasted!
If you are unsure of how to seperate the chicken joints, you can find out here.
1 cooked or raw chicken carcass, any leftover meat and bones.
1 tbsp parsley
2 carrots, roughly chopped or any vegtable peelings
1 onion, roughly chopped
salt and pepper to season (optional)
- Add all of your ingredients to a large saucepan, cover with water and cook on a medium heat for 1 hour.
2. Remove any froth from the top, reduce the heat and cook for a further 1 1/2 hours.
3. Carfully strain with a fine sieve into another large saucepan or bowl.