The cheapest way to eat chicken is to buy a whole one. If you do, don't waste the goodness of the bones and left over scraps of meat. Stock can be added to so many things, or used to make a ramen or soup. You can make a quick one which takes about 4 hours but ideally simmer in oven for 12 hours....it will be so full of goodness!
Cook time: 4 hour (min to get something to use) but up to 12 hours if want a really nutritionally rich stock and someone is in all day! Can be left for up to 24 hours but would need to be in the oven!
Equipment
Knife
Chopping board
Big pan with lid
Colander
Potato masher
Ingredients
2 Carrots
1 Stick celery
6 Peppercorns
1 Onion peeled and cut in half
2 Bay leaves
Pinch salt
Method
Put the carcass in a large pan and cover with water.
Chop up the carrot and celery stick into chunks and add with the onion, peppercorns, bay leave and a pinch of salt.
Bring to a strong simmer, put the lid on and either turn down to simmer away gently or transfer to the preheated oven for at the very minimum 4 hours but ideally 12 hours. The longer the more intense the stock. It can be left to bubble away for 24 hours!
Check water level every now and again and top up a bit if needed.
Once finished, pour the contents of the pan through colander into a large bowl or another large pan.
Using a potato masher mash the bones and veg into the colander to squeeze out all the stock and goodness.
Dispose of the contents of the colander.
Let the stock cool and freeze or use in soups, noodle dishes, sauces or bolognaese!
Enjoy!
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