Yesterday, I made some chicken stock. My parents, in their usual state of wastefulness, wanted to throw a chicken carcass out. Not only that but it still had meat on it.
I had the meat off and in the fridge. The bones were then simmered in a litre of water with half a carrot and onion, some salt and pepper corns. An hour later, the pot was strained with a sieve into a jug. The stock was allowed to cool then put in the fridge. By the morning the fat had floated to the top and was skimmed off.
Today, I made chicken and noodle soup. The noodles had been lying in my cupboard for a few months. I put the noodles into a saucepan, covered them with water and brought them to the boil. I added a few spoons of chicken stock, a dash of soy sauce and some strips of chicken meat.
A few minutes later and the soup was ready. Poured into a bowl with some shredded lettuce. The only thing I had to buy was the lettuce. I enjoyed it so much that I had a bowl for lunch and another for dinner.
Chicken stock is very useful for making a variety of soups, casseroles, and flavouring rice in risotto or paella type dishes.