I do that sometimes, with a carrot or two and an onion or two and a bit of celery

clove or two of garlic and a bit of black pepper. You get lovely fresh stock - sometimes I just use it as soup with leftover bits of meat from the carcass the next day, other times as stock for whatever I'm cooking next (often risotto, my favourite leftovers dish).

If you whizz up two or three handfuls of walnuts with a couple of slices of de-crusted bread, a couple of cloves of garlic and some of the stock you get a lovely walnut sauce for the chicken. It's a Turkish way of doing it (to go Full Turk, put a couple of teaspoons of paprika in a small dish, cover with olive oil, stir around and drizzle over). Serve with rice and salad.

Posted By: Old Man, Feb 28, 20:10:02