Cauliflower and Sunflower Seed Pesto
You'll never throw away your cauliflower leaves again after trying this pesto.
Chicken Stock
Making your own chicken stock is cheap and easy and is a great way to extract all of the goodness from a whole chicken.
Don’t lose track while you’re cooking, click on an ingredient or step to tick it off so you know where you are up to.
Ingredients
- 1 chicken carcass (raw or leftover from your roast chicken)
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 1 stalk celery, roughly chopped
- 2 mushrooms, roughly chopped
- 1 bunch fresh herb sprigs such as parsley, rosemary, thyme
- 6 peppercorns
Method
- Break the chicken carcass into smaller pieces and place in a large pan or pot.
- Add 2 litres of cold water and bring to the boil. With a slotted spoon, remove any scum from surface of the stock.
- Add vegetables and flavourings. Half cover the pan, reduce the heat to very low, and simmer gently for 2 hours until stock is reduced by half.
- Remove pan from heat and strain stock, discarding bones and vegetables. Leave stock to cool before skimming off any fat which rises to the surface.