Chicken stock

Roast chicken from the supermarket for a family lunch last weekend, and that always means chicken stock!  The used-up carcass goes into the freezer when the meal is being cleared way, and later on is reborn in a pot of water, boiled for an hour or two with salt, pepper, rosemary and sage and garlic from the garden, (or in the case of the garlic, from where it's been hanging from the rafters of the shed).

Later on I'll make pumpkin soup out of this lot, but for now I'm enjoying the aromas coming from the stock  pot!

Chicken stock - smells so much better than it looks!