Serves: 4 x 500ml portions
Cooking time: 3-24 hours
1-2 whole raw organic chickens carcass
2 brown onions, peeled and quartered
1 leek, washed and cut into large pieces
A stick of celery, cut into 1cm pieces
A few sprigs of thyme, parsley or 1 bay leaf
Other vegetables cut into chunks: beetroot, parsnip, pumpkin, kohlrabi, swede.
Place chicken carcass on even tray and bake for 30 minutes until lightly golden.
Remove from oven allow to cook and pull off any excess meat and place carcass into a large stockpot with the vegetables (leek, celery and herbs).
Cover carcass with water.
Bring to the boil, skim off any white foam floating on top - cover and simmer on a low heat for at least 3 hours (if you have a slow cooker then you can cook it for 24 hours, the longer the better) skimming from time to time.
*** At this point you can remove from heat and strain through a fine sieve- place in 500ml portions and freeze. This stock can be used in other dishes (casseroles or stews or soups)
Add the chicken meat that you pulled off earlier when making the broth.
Add in vegetables of your choice cut into small cubes (beetroot, parsnip, pumpkin, kohlrabi, swede, corn, carrot, etc).
Cook on a low heat until the vegetables soften.
Add salt and pepper to taste.