Jamie's Kitchen
By Jamie Oliver
The best thing to do with Sunday roast leftovers
About the recipe
This chicken stock recipe is so simple – just chuck a few things in a pan and let it do its thing.
Recipe From
5 sticks of celery
2 medium leeks
2 medium onions
2 large carrots
½ a bulb of garlic
2kg raw free-range chicken carcasses, legs or wings chopped
3 bay leaves
2 sprigs of fresh rosemary
5 sprigs of fresh parsley
5 sprigs of fresh thyme
5 whole black peppercorns
I find that I tend to make this after we've had our Sunday roast; I just throw the carcass in a pan with any root veg and herbs I happen to have. However, you'll probably get a cleaner-tasting stock if you use raw carcasses.
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