Nutrition (per portion)
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Put in oven and cook for 1 hr- 1 hr 20 mins, depending on size, until golden and juices run clear when poked with a sharp knife. Remove from oven, cover with foil and leave to rest for 10-15 mins before carving.
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Tips & techniques
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Add your cooked chicken carcass to a large pan with a chopped onion, a chopped carrot and a bay leaf. Season with peppercorns and salt then cover with water. Bring to the boil, then reduce to a simmer, skimming away any scum. Sit lid on ajar and simmer for 1 hr. Drain into a large jug and leave to cool. Put in fridge and when set, remove fat. Keep in fridge for up to 3 days or freeze for up to 3 months.
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