Delicious Chicken stock
I have spent hours boling up chicken bones to get the flavour out of them but if I am honest its not really that nice. And lets face it, chicken bones don't taste that good anyhow.
I have also spent ages washing out the tin i just roasted my chicken in and thinking to myself " look at all this lovely flavour I am tipping down the drain."
This method catches all that lovely flavour, saves on the washing up and reduces the fat levels in the roast chicken.
Delicious Chicken stock
I have spent hours boling up chicken bones to get the flavour out of them but if I am honest its not really that nice. And lets face it, chicken bones don't taste that good anyhow.
I have also spent ages washing out the tin i just roasted my chicken in and thinking to myself " look at all this lovely flavour I am tipping down the drain."
This method catches all that lovely flavour, saves on the washing up and reduces the fat levels in the roast chicken.
Cooking Instructions
- 1
You need to raise the chicken up from the bottom of the roasting tray. As you can see here the chicken sits on a wire tray giving an inch or so between the chicken and the tray. You then pour in about a pint of water.
- 2
Roast the chicken as usual. Check the water level every so often and to up if needed
- 3
After cooking, the roasting tin contains a lovely chicken stock. Give it stir and decant into a jug. Put it into the fridge overnight and skim off the fat. You can use this fat to make roast spuds. Its not good for you but it is delish!
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