Yesterday’s roast chicken carcass is being made into proper chicken stock today.

We assumed it was just veg and chicken carcass simmered for hours, and checking with BBC Food we found a Nigel Slater recipe that confirms this is exactly what you do.

I’m starting by frying off a mire poix for some extra flavour.

Then the chicken carcass goes in.

Then it’s water and simmering time.

After a few hours simmering it cools a bit, then gets strained.

Then once it’s fully cooled it’s time to freeze it in tubs.

As the 80s TV advert said: smeltz guud :D