Love your leftovers: Making Stock

After your roast - make chicken stock

Think of this as part of tidying up, not more cooking -  it takes less than five minutes to start. It’s delicious, deeply nourishing, and the best way to make the most of your roast. Perfect for soups, risottos, sauces, or your next roast’s gravy!

To find out why chicken stock is so good for you, read our guest blog from Jenny Hogg, a Nutritional Therapy student here.

Top Tip:
Don’t throw away your tired herbs or veggie ends during the week! Keep a small freezer bag and add any bits you’d normally compost - like herb stalks, carrot tops/peels, celery ends, or old spring onions. When it’s time to make stock, just tip them all in. It’s a rewarding way to reduce waste and add a lot of extra flavour to the pot.

Ingredients:

• Leftover bones and carcass

• The cooked neck and heart from your gravy base

• Onions, carrots, celery (or any veg you want to use up)

• 1 onion, quartered

• 1 large carrot, snapped in half

• 2 celery sticks- leafy parts included

• 1 head of garlic, halved through its equator

• Any herbs: parsley, coriander, bay leaves, thyme, rosemary – use what you have.

• Salt & peppercorns

Method:

1. Add everything to a large pot

2. Cover with cold water and bring to the boil

3. Reduce to a gentle simmer and cook low and slow for at least 4 hours.

4. Strain and store in the fridge or freeze for later

Top tip: You can decant & freeze your stock into large ice cube trays for quick & easy use in your other meals.