It's difficult to make a chicken carcass look sexy but I did my best with these photos ;) As long as I can remember, whenever we had chicken, my mum took all the meat off and made stock with the carcass. It's not particularly glamourous but it makes the nicest stock! Everyone has a slightly different way of making it but this is my family's tried and tested method...
I added some garlic cloves and basil to my stock. I was impressed that I managed to keep my plant alive, I am not renowned for my green fingers!
Cover your carcass with boiling water until it is covered. Prodding it with a spoon can help ensure that it is fully covered.
Add salt and pepper to taste. I used the mortar and pestle to crush this down but chunky peppercorns can also be nice.
Bring your stock to the boil before turning it down to simmer. Warning: this will make your house smell absolutely delicious, don't blame me if you become massively hungry ;)
It depends on how much stock you have in your saucepan but it can take between 30 minutes and an hour to finish.
Once your stock has finished, remove all of the bones and leave to cool. You can use this stock as the basis for a lot of meals (keep an eye out for some recipe ideas coming soon!) and you can even freeze it. Just make sure you allow enough room in the container you use!