Chicken or turkey stock
If you've got a half a chicken or turkey leftover from your roast dinner, don't throw it away. Why not use it to make a chicken or turkey stock to add flavour to soups and stews and save money too!
Chicken or turkey bones
1 stick of celery, chopped roughly
1 carrot, chopped into chunks
1 onion, cut into half with skin on
1 clove of garlic, whole with skin on
Handful of dried or fresh herbs (try rosemary, parsley or sage)
Salt and pepper corns to season
You'll also need:
A large saucepan
1. Place the chicken or turkey bones in a large saucepan with a stick of celery, carrot, onion, garlic and any herbs you might have in your cupboard, cover with water, season and bring to the boil then simmer until condensed for 1hr - 2hrs 30 mins (the longer the better).
2. Strain the stock, then use to make the following dishes by swapping stock made with cubes for your fresh stock. You can keep the stock in the fridge for up to two days or freeze for two months.
Top tip: Don't waste the leftover meat - strip the chicken or turkey bones of any meat and use it in soups.
More recipes:
Chicken soup
Chicken and sweetcorn chowder
50 delicious soups to try
Save money on food with our coupons. Simply cut them out and take them to the shops with you.
Sign up for goodtoknow's free newsletter, packed with exclusive offers & comps!
By Jennifer Shepherd
