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A homemade stock is much easier to make than you may think and is the perfect way to use up the leftovers from a Sunday roast. This simple chicken stock recipe just needs chopped veg and herbs to create a fantastic base ready for cooking up flavour-packed soups, stews and sauces. See method
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Tip: To create a clearer stock, line the sieve with a muslin cloth and strain the stock again after removing the bones, veg and herbs.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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