• 3 chicken carcasses – organic or free range if possible. Ask your butcher for them.
• 3-4 litres of water (to cover chook once in the pot)
• a splash of vinegar ( apple cider if you have it – if not , white is fine)
• 2 carrots, 1 Onion, 2 sticks of celery, any other leftover veggie peels or storks – all roughly chopped
• 3 bay leaves
• a few sprigs thyme , parsley
Put all ingredients in a big soup pot. The water should cover the lot. Bring to the boil then reduce, cover, simmer for 8- 12 hours. (if you have induction or electric stove you can do this overnight – I don’t think leaving gas on all night is a safe option. ) Other option is in a slower cooker – but you might need to re-set the timer. During the first hour a scum may form on the top, use a large spoon to scrap it off and discard.
Add some parsley for the last 30 mins. Drain the stock into another saucepan and put in the fridge for several hours until the fat congeals on top. Scoop this off and you’re ready to make soup and freeze the rest. Or you can leave the fat in the soup – it will mix through once heated again.
Freeze some in portion sizes, 500ml container to make a batch of soup down the track (500ml), some to make into a stew or to just drink (ie muffin tin size portions) or put some into ice-cube trays ready for braising veggies, or adding to sauces.
