Budget Leftover Roast Chicken Stock

Ingredients

1 chicken carcass, meat removed and reserved for soup
1/2 onion, un-chopped
1 carrot
1 rib celery
1 sprig thyme
1 sprig rosemary
1 sprig parsley
1 teaspoon salt
Pepper to taste

Method

1. In a large pot, add all remaining chicken bones etc.
   
2. Add the sprig of thyme, rosemary and half an onion, whole carrot, and whole rib of celery.
3. Fill pot with water to cover chicken and add salt and pepper.
   
4. Bring to the boil then lower to a gentle simmer.
   
5. Simmer uncovered for 1.5 hours, skimming off any impurities which settle on the surface. Be careful not to boil, as this will make the stock cloudy.
6. Remove bones, herbs and vegetables and strain through a sieve.

Cost of ingredients from Tesco at date of posting:

Loose Brown Onions Class 2 £0.16