Good Chicken Stock from What to Eat Now (Autumn & Winter) by Valentine Warner

Name: Good Chicken Stock from What to Eat Now (Autumn & Winter) by Valentine Warner
Ingredients: 2 bay leaves; 2.5 litres water; a fresh free-range chicken carcass (roasted on a high heat for 20-30 minutes until well browned) or the bones and leftover meat from a fresh roasted chicken; 4 garlic cloves, unpeeled; parsley stalks, if to hand; 3 medium carrots, trimmed and cut into short lengths; 2 medium onions, peeled and quartered; 2 celery sticks, cut into short lengths; 1 leek, trimmed, cleaned and cut into short lengths; 4-5 sprigs of fresh thyme

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This uses the wreckage of the Sunday chicken. Continue as follows. When making this stock, the more bones you add, the more intense it will be. Don’t include th

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Ingredients

2 bay leaves
2.5 litres water
a fresh free-range chicken carcass (roasted on a high heat for 20-30 minutes until well browned) or the bones and leftover meat from a fresh roasted chicken
4 garlic cloves, unpeeled
parsley stalks, if to hand
3 medium carrots, trimmed and cut into short lengths
2 medium onions, peeled and quartered
2 celery sticks, cut into short lengths
1 leek, trimmed, cleaned and cut into short lengths
4-5 sprigs of fresh thyme