- 1 chicken carcass
- 1 handful of cooked or raw carrots (I used leftovers from the roast the day before)
- 2.5L water
- 1 tbs ground pepper
- 3 tsp salt (or more to taste)
- 1.5 tbs dried parsley
- 3 bay leaves
- 1 tbs of dried rosemary
- 1 tbs of dried thyme
Simply place all the ingredient in a pot, bring to the boil and simmer for 1 hour. (skimming as needed). When the hour is up, run the stock through a sieve to get rid of all the bits and either use in the next 24 hours or freeze for use later in the week.
(More vegetables can be added with the carrots if you have any leftovers such as parsnips or turnips)
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