Stock
Information
- if you have roasted a chicken, boil the carcass up for a couple of hours with two or three pints of water, a few chopped celery stalks, onions, carrots and a bunch of parsley and bay leaves to make chicken stock
- measure into portions and freeze to use whenever you need them
- after roasting meat or chicken pour the liquid off into small margarine tubs, leave to cool and allow the fat to rise to the top and freeze until needed
- microwave for 30 seconds and the layer of fat can then be easily lifted off and used in risottos etc.