2 2008-07-24T00:01:01+01:00 Use this recipe to make the most of that Sunday roast. 61 Makes approx [[1.2]] litres * Chicken or turkey carcass * 1 onion, cut into 4 (including skin) * A couple of carrots (skin scrubbed) * 1 garlic clove * 1 celery stick, chopped n half * 1 teaspoon of [[black peppercorns|black peppercorns]] * Few sprigs of thyme * Parsley and a small bayleaf # Put the carcass into a large saucepan and cover with water. Add onion, chopped carrots, garlic clove and celery. Sprinkle in black peppercorns, thyme, parsley and bayleaf. # Bring up to the boil and remove the scum from the surface with a large spoon, turn down the heat and simmer for 1½ - 2 hours. # Cool a little, strain and leave to cool. The vegetables can be kept to use in a soup. The fat can be removed from the surface by drawing absorbent kitchen paper over it. Making stock from the leftover bones from a roast will ensure you always have a good base for soups, risottos and gravies. Making stocks at home really helps us get the most from our meat joint and are a great alternative to stock cubes and powders or the fresh stocks you find in the chiller cabinets of supermarkets. Even if you don’t have time to make stock, freeze the bones from the roast bird and make the stock when you have more time. false true false false false false false false false 3.017166535122336227308602999210734018 10136 30582.0 1 Related Recipes false approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson