WOOLWORTHS Chicken Bones for stock

Every chicken, into freezer. Same goes for vegetable scraps, onion ends, celery, carrot peels, celery trimmings or any sad-looking vegetable that would normally end in the bin. When the bags are full, it's time to make stock. I'll also sometimes add chicken wing tips or chicken feet for an extra boost of collagen and flavor. Everything goes into a big pot with a few whole garlic cloves, thyme, fresh parsley or whatever herbs I have on hand, a generous amount of salt and whole black peppercorns. Fill with cold water, simmer slow, give it as long as you can give it. The longer it goes, the more rich it becomes. Just keep topping up with water as needed. Let it cool completely, strain off the solids and pass through a fine sieve to catch any sediment. What you're left with is liquid gold: rich, deeply flavorful stock that costs you absolutely nothing because it was made entirely from scraps you would have thrown away anyway. Freeze in super cubes for individual portions or flat in ziploc batches for bigger batches. And use it in everything from soups, risottos, curries and stews.