The result was gorgeous- the meat fell from the bone and carved beautifully. I was able to take every last scrap away from the carcass with ease. This made a wonderful roast meal- and also some shredded duck meat was left for gyoza.
The sorry little pile of bones left behind from your chicken or duck can make another meal easily.
I used to make stock in my pressure cooker - and this is still a quick and efficient way to do it- but my recent conversion to using the slow cooker has led me to an even simpler and more delicious way to obtain a good pot of stock.
I scoop out the bones and pass the liquid through a sieve before allowing the stock to cool. Once cool you can skim off the fat and are left with a clear and flavourful stock.
From stock to soup
I love a golden vegetable soup and also a chicken or duck noodle soup.
For the vegetable soup- put carrots, celery, potato, bouquet garni (bundle of fresh herbs tied with string) and any other leftover veg in with the stock. (Peas, spinach and sprouts can make this a muddy colour though, so save those for a different dish). Season well and cook until the veg are soft. Remove the bouquet garni.
Blend with a stick blender, adjust seasoning and serve with a swirl of creme fraiche.
For the noodle soup- bring the clear stock to simmering point, add fine egg noodles, chopped spring onion, mushroom, spinach leaves, carrot shavings (or any leftover veg such as peas, finely shaved green pepper, even shredded lettuce leaves are good).