An epiphany has been had thanks to reading Raising Girls. Every weekend I am going to make a roast and we will sit together en famille without Peppa Pig as background and have intellectual discussions like ‘why do boys have different front bums?’ and ‘why is wee yellow?’
Today was the start of this and we had roast chicken. If I have time after a roast it is totally worth while making stock which you can then freeze, use for soup, risotto etc. It is a bit of a labour of love but soooo worth it.
- Stripped chicken carcass. Bones, skin, gloopy jelly gunk.
- Onion. Don’t bother to peel. Just chop in quarters and put in pot.
- Garlic cloves. Again don’t bother to peel or chop. Just put in whole.
- Stick of celery. Chopped.
- Carrot. Unpeeled and chopped.
- Leek. Unpeeled and chopped.
- 2 bay leaves.
- Pinch of thyme.
- A few pepper corns.
- Put all the ingredients in the pot and cover with cold water.
- Simmer on the hob for at least 2 hours.
- When it has cooled, strain with a sieve. I often find there is a lot of oil on the top of the stock. If this is the case then the utensil below will be your friend as you can separate the stock from the oil .
- Left over chicken meat.
- Carrot. Peeled and chopped.
- Leek. Peeled and chopped.
- Celery. Chopped.
- Pasta shapes, orzo or rice.
- Salt and Pepper.
Much like the method for the stock i just put it all in together. I make sure I add the lentils early on as they take longer to cook. Rice/pasta is optional but I find if I am giving the soup to the children, rice or pasta creates a more substantial meal. I have also discovered pasta shape letters which my 4 year old loves.
Anyway, thank you for reading.