Sunday, 30 March 2014


If like me, things are a bit tight on the old money front then you need to get the most out of all the food you buy. I have found recently that planning my meals for the week not only helps with the diet but it also helps with saving some cash as you don't waste money on food that you don't need/use that then gets lashed in the bin.

You've just rustled up a fantastic Roast Chicken for your Sunday lunch but don't throw away all those fantastic bones and chickeny bit. Collect them all together and use them to make this fantastic chicken stock.

Leftover Chicken Stock

Grad all your left over chickeny bit, juices and carcass
2 Celery Sticks
2 Carrots
2 Onions
2 Sprigs Of Rosemary
Handful Of Parsley
2 Bay Leaves
8 Black Peppercorns

It's as simple as throwing all the ingredients into a big pot and cover it with water. Bring to the boil and them simmer for at least two hours, up to four if you have the time. Skim off any bad bits with a spoon every half hour or so your stock isn't spoilt by yucky bits. Once done, drain through a sieve to remove all the big bits. Now either use the stock within three days or you can freeze it for up to three month. Perfect for gravy's, soups or any recipe that calls for stock really

It's all about making the most of every bit of food you have! Waste not! Want Not!


  1. Nothing beats a homemade chicken stock :) I add a capful of apple cider vinegar in with the bones to help leach the calcium out of them, thereby enriching the stock a bit. You should link this up with the #nowastefoodchallenge hosted this month by Farmersgirl Kitchen :)

  2. Brilliant, thanks for including your waste not, want not Chicken Stock in No Waste Food Challenge.