Chicken Stock
Ingredients
Bones and scraps from roast chicken
2 litres water
1 teaspoon salt
2 slices of ginger
1 onion or spring onion, cut into large chunks
Other vegetable scraps (optional)
Black pepper (optional)
Method
Place the chicken bones in a large pot and cover with water.
Add salt (and a little pepper if you like).
Bring to a gentle boil, then lower to a simmer.
Cover and simmer for 2–3 hours, skimming off any foam.
Turn off the heat and let it cool.
Strain out the bones and vegetables.
Continue to cool until room temperature and then store in airtight containers and refrigerate (up to 4 days) or freeze (up to 3 months)
TIP: When cooking during the week, save vegetable skins and ends such as onion, garlic and carrot in a snap-lock bag in the freezer. You can also add bones from leftover meat. Once you have enough, use them to make a stock. This helps reduce food waste and gets the most value out of your groceries.