- left over chicken carcass
- 1 carrot
- 1 quartered onion
- 2 chopped celery sticks
- 3-4 sprigs of flat-leaf parsley
Leftover roast chicken carcasses make great stock. Put them in a pot, cover with cold water and add a chopped carrot, quartered onion, 2 chopped celery sticks, 4 garlic cloves and 3-4 sprigs of flat-leaf parsley. Simmer for 3-4 hours. Keep skimming the scum as it comes to the surface.
When ready, strain, cool and freeze or use straight away.
- Main Ingredients - Chicken
- Cuisine - French