One third of the worlds food goes to waste!!!

Yep that’s right, it’s madness! Well, we at The Avenue can’t abide it. Some of you will already know this and may have read some of our tips and tricks on how to avoid waste on our #ZeroWasteWeek post. So it’s that time of year again and this #ZeroWasteWeek we thought we would share our versatile Chicken Stock ‘recipe’ with you, so you can use up those Sunday Roast Chicken carcasses and weekly vegetable peels and have this essential addition for good soups and gravies ready to use in the fridge.

chicken carcasses/bones/leftover meat (cooked or raw)
aromatic vegetable ends/peel/jackets, e.g. onions, leeks, carrots, celery
parsley stalks/thyme/rosemary (coriander stalks if you want to make an asian stock)
1 bay leaf
1/2 tsp whole black peppercorns


Put all the ingredients into a saucepan and cover with cold water.

Bring up to a simmer and simmer on a very low heat for 4 hours.


N.B Do NOT boil. “A stock boiled is a stock spoiled”. It will go cloudy.

Stock pointers:
A good stock should have a jelly-like consistency when cold.
To remove fat from stock, chill then, when set, remove with a spoon.
It will last a few days in your fridge but if you won’t use it all you can freeze it!