Raw chicken carcass for making stock. The perfect and tasty base for home-made classics such as soups, stews and risottos.
Place carcass in a large pan and cover with cold water. Add chopped carrots, onions, celery (no need to peel) and a good helping of ground sea salt and black pepper. Can also add garlic and herbs if you wish. Bring to the boil and then simmer for 2-3 hours. Drain into a clean jug and refrigerate. Use within a couple of days. Make in bulk to store in the freezer as a staple ingredient always on hand.