Easy Peesy Chicken Stock



1 chicken Carcass (cooked from a roast chicken or raw)
1 Onion


Put the carcass/bones in a medium pot cover generously with cold water, slice an onion in two add to the pot.
Bring to the boil and simmer slowly for 1 to 1 ½ hours. ( or once it has reached boiling point cover and place in the oven gas mark 2 for 2 hours).
Strain through a fine sieve.

DaaDaa!! That was easy!

 Tip the slower you can simmer the better, if it is too fast the fat gets mixed right in and the stock will not be clear. This way the fat rises to the top and can be skimmed off easily

You can add vegetables to chicken but sometimes it can be a little too sweet, or the vegetable taste takes over.
This is a very quick hassle free way of having nice stock and so easy you should never let a chicken carcass go by without using it.
It’s also very handy to have in the freezer and if you want to save on space, once strained, simmer gently until it has reduced by half. This will give you a more concentrated stock which you could then dilute  if necessary.