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Leftover roast chicken stock

Prepare
less than 30 mins
Cook
over 2 hours
Serve
Makes 1-2 litres

By Nigel Slater

From Nigel Slater's Simple Suppers

Shopping list

Ingredients

Method

  1. Place the bones of the leftover roast chicken in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed.