ROAST CHICKEN SOUP : WHY THROW AWAY YOUR ROAST CHICKEN CARCASS

One of our favourite soups, especially since it uses up the carcass of a roast chicken, which so many people just throw away. Also because it's so easy to make. We used to buy chicken carcass from the market, but after coming across the idea of reusing the carcass from a roast chicken... hey! we get a free pot of soup with every roast chicken we make over the weekend. SWEET!

INGREDIENTS

• One roast chicken carcass – as much meat stripped off as possible and most of the juice dark meat from the bottom. Save all the meat for sandwiches, curry etc.
• The juices from he roasting tin, and any leftover gravy
• 2 medium onions, chopped finely
• 1 garlic clove, finely chopped
• 2 large carrots, diced
• 1/2 a large celeriac, swede, turnip or other similar root vegetable, diced
• 2 stalk of celery, finely chopped
• Salt and pepper to taste
• Water
• 2 tablespoons of olive oil (not extra virgin, we will explain why later)
• 2 teaspoon of fresh thyme
• 1 bay leaf

DIRECTIONS

• Chop all the vegetables, and breakup the carcass into half or quarter it depending on your pot.
• Sweat the onions in olive oil in a saucepan till they are translucent.
• Turn up the heat and add the garlic and vegetables to soften and coat with oil.
• Add the parsley, thyme and bay leaf, then add the chiccken carcass together with the roasting tin juices and gravy. Add salt and pepper.
• Pour in enough water to cover the carcass and bring it to a gentle boil. We usually boil it for 2-3 hours.

TADA! Use this stock however you might. You can even freeze it for use next time.