Transform your chicken carcass into precious stock, a base ingredient in any number of soups and sauces.
Combine all the ingredients together in a large pot. Bring to the boil, then lower heat to minimum and cook for at least 3 hours, uncovered, skimming off any scum that forms on the surface about every 30 minutes. Cool the stock and strain to remove all solids. There should be about 2 litres (70 fl oz/8 cups) of stock, which, if not used immediately, can be stored for several days in the refrigerator or frozen.
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