TV Chef Ben O'Donoghue shows how to make full use of a roast chicken by using the carcass and bones to make a great chicken stock. As he explains, we waste a lot of food (and money) in the kitchen and this is a great way of reducing that waste.
Leftover roast chicken carcass and bones
1 Medium, cut into wedges
1 Small, cut into wedges
1 Large, cut into chunks
5 Medium ((to taste))
1 Liter ((enough to cover the ingredients))
1. Into a nice deep pot, put together all ingredients and cover with water; bring to a boil.
2. Reduce to a simmer and let bubble away for 45 minutes to an hour.
3. Turn the heat off and let the stock cool down.
4. Strain it into a jug or container and freeze or put into the refrigerator if you will be using it in 3-4 days.