This is all-time classic, aka chicken stock, which is the foundation for so many great meals. Roasted chicken bones make truly flavorful stock and it’s worth roasting raw carcasses. If you have raw carcasses, you can roast them at 450F/320C for 25 minutes. You can save your raw or roasted chicken carcasses in a bag in the freezer and make stock when you have enough to make it worth your while. Optionally, you can add: turmeric, ginger, star anise, cloves, kombu or lemongrass for a rich broth perfect for when you’re recovering from cold and flu

Ingredients

·              1 onion (no skin)

·              1 leek

·              1 carrot

·              2 ribs celery

·              2-3 chicken carcasses

·              Handful fresh parsley

·              1 teaspoon dried thyme

·              1 bay leaf

·              A few peppercorns

·              1 Tablespoon apple cider vinegar

Method

Roughly chop the vegetables. Place all the ingredients into a large stock pot and cover with cold water & bring to a simmer over medium-low heat without the lid. Leaving the lid off, produces a clear stock, leaving the lid on produces a cloudy stock. You want to see very little movement on the surface of the water. Look for some gentle bubbles under the surface. Ideally cook for 3-5 hours., strain solids and refrigerate or freeze in smaller quantities perfect for a recipe. Stock is generally not salted, so you can adjust the salt in your recipes as you prepare them. If you do salt, add at the very end, ideally using sea salt.

Crockpot method: do the same, but cook for up to 24 hours, making *sure to check the liquid level before bed. Crock pot stock will be cloudy since you must cook with the lid on.