Chicken Bone Broth or Stock

Next time you roast a chicken, freeze the cooked carcass and you’ll have the foundation for Chicken Soup and a host of other recipes. Roasting the bones — a classic French technique — adds tons of flavour, renders most of the fat, and removes the need for skimming any scum off the broth as it cooks.

It’s also a great way to use up those jaded vegetables or scraps you might otherwise throw away – carrot peelings, celery roots, leek tops, onion skins