Chicken stock

I hate waste - especially food - as virtually anything in the fridge can be used up with just a little imagination.  Our freezer is packed with tubs of soup, stew, stock and other bits and pieces made from leftover fridge stuff rather than throw it away.

The carcass from yesterday's roast chicken was taken apart and made into a stock with the addition of just an onion, a stick of celery, a couple of carrots, a leftover leek, two bay leaves, a couple of sprigs of thyme and a sprinkle of sea salt and a few black peppercorns.  Brought to the boil and simmered for about an hour to extract all the chicken flavour from the bones then left to cool before sieving and taking the fat off ready for tomorrow's soup.

The shredded bits of skin and gristle, the de-boned stock vegetables and the scooped off fat made a welcome addition to the dogs' supper.  They loved it!