Homemade Chicken stock

Use chicken stock as a base for comforting soups or to enrich sauces

Makes 1 Litre of Stock

Cooking Time - 3.5 Hours

Tip: Store your chicken carcasses and scraps in the freezer until you are ready to use.

Ingredients

• 1Kg of any leftover chicken bones scraps or carcasses.

• 1 white onion, roughly chopped.

• 2 cloves of garlic, peeled and smashed

• 30g Ginger, thinly sliced

• 2 Spring onions, roughly chopped

Recipe Method

• Place bones into a large pot with cold water until the water just comes above the bones.

• Bring to a rapid boil and immediately drain through a strainer or colander, discarding the water but saving the bones. Rinse bones under the tap to remove any impurities and to give you a clearer stock.

• Place bones back into the pot and cover with water along with your veg. Bring all to a boil and then reduce to a light simmer, skimming off any scum that might rise to the top.

• Leave to boil for approx 3 hours.

• At this stage you can strain the bones and veg into a container and store in the fridge for a few days or freezer for a few months