Making stock is very easy and a great way to use up any old left over veg in the bottom of your crisper!
We used up left over chicken bones/skin but you can just leave out for a vegetable stock.
Celery- you can use the tops as well
I use our Bamboo produce bag to put all the ingredients inside. This way once we have our stock we can just pull out the bag and dispose of the left overs straight into the bin. Make sure you wash bag after use.
Put the leftover bones and skin from a chicken carcass and add your vegetables. Place in a big pot and cover with water.
Bring to a boil and immediately reduce heat to a simmer. Simmer covered for at least 4 hours.
Once done remove the bamboo bag or if not using our bag use a slotted spoon to remove the bones and vegetables . Strain the stock through a fine mesh sieve and pour into bottles. You can also leave in fridge overnight and using a ladle remove some of the excess fat on the surface. The fat helps preserve the stock in the fridge but is not needed if freezing stock.