30 Aug 2011 Traditionally, the model of cookery was to make food, then make more food from the leftovers. I don't do that so much, but one remainder of it I do attempt to try is making Chicken Stock from the remains of a stripped roast chicken. It's pretty easy, and tastes a lot better than stock reconstituted from a knorr tub or an oxo cube. My standard stock recipe is: a Sprig of basil a Onion a Carrot a Chicken a Celery of which the only actually important bit of it is the Celery and the Chicken. This is something of an annoyance, as celery's generally the thing on ... {Tags: , } {More...}