Chicken stock and pâté.

After we had a traditional roast chicken dinner, we took the carcass and what little meat remained attached to it and put it in a pan with enough boiling water to cover it, along with garlic, ground peppercorns, sage and parsley. Simmer and reduce, skimming off scum and adding more water when/if required. After 3-4 hours strain the liquid into a jug. This is chicken stock and can be frozen and used in other recipes.

The left over meat and bones can then be separated. Throw the bones away. Pop the meat into a food processor with a little lemon juice and blend until made into a paste. Transfer the pâté into jam jars. You can melt a little butter and pour over the top of the pâté as a seal if you wish it to keep a little longer. Without it, it will last a couple of days. With it, it will last for 4 days, but less once the butter seal is broken.