5 A DAY: 1
To make your own chicken stock, place the leftover chicken carcass into the slow cooker with an onion, carrot and 2–3 celery sticks – all cut into chunks – a handful of fresh thyme, 2–3 bay leaves and 2 teaspoons of whole peppercorns. Cover with water and cook on low for 12–24 hours. Once cooked, strain and refrigerate in a sealed pot for use within 2–3 days or freeze in small portions and use within 1 month.
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