Waste not want not!

Last Sunday we had our first Roast in our new flat! A full blowout of roast chicken and all the trimmings went down a treat on a wet and windy afternoon. :) There was lots of leftovers to fill crusty bread and I made my very first chicken stock and I thought I'd share this simple recipe!

You'll need:

1 Roast chicken carcass
2 Large white onions
2 Carrots
1 Small apple
4-5 Cloves
1 Tsp Salt
5 Peppercorns

1. Ensure you've removed all the lovely meat from the roast chicken carcass and add to a very large pot.

2. Chop the carrots, apple and onions into large pieces and add these and the rest of the ingredients to the pot with the chicken carcass.

3. Add enough cold water to cover the ingredients by around an inch. Leave on a low heat for 3-4 hours but make sure it doesn't boil.

It does require  long and slow cooking but in the end you're rewarded with stock to flavour, broths, soups, risotto and gravy!