Making Chicken Broth from the leftover chicken carcass

Ingredients

1 chicken carcass, all bones and skin

2 cloves garlic, unpeeled and bashed

5 sticks celery, roughly chopped

1 leek, roughly chopped (optional)

1 onion, quartered (optional)

3 bay leaves

2 tbsp Italian Herb Seasoning

6 litres cold water (enough to cover)

Instructions

In this case we are using a carcass and skin without the meat.

1. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add cold water and bring to the boil, skim, then turn the heat down to a low simmer. Continue to simmer gently for 8-12 hours

2. After simmering is done, then pass the stock through a fine sieve.

3. Allow to cool for about an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour and have a hard layer of fat on top. 4. Now it’s ready for your next delicious soup or simply divide it into small plastic containers and freeze.

It will keep in the fridge for about 4-5 days and in the freezer for 2-3 months.