Baby chicken stock

makes 1 litre

1 small chicken carcass
2 litres water
1 carrot, chopped
1 small piece leek, chopped
1 stalk celery, chopped
1/4 cup parsley

Trim any excess fat from the chicken and place the carcass into a medium-sized stockpot. Add the water and bring to a boil, then skim off any fat on the surface. Add the vegetables and parsley and simmer gently for 90 minutes, stirring occasionally. Remove from the heat, discard the chicken carcass and allow the stock to cool. Skim off any fat and strain the stock through a fine sieve. Refrigerate, or freeze for up to 2 months.

Toddler task
Wash the vegetables and the parsley.

Family meal
Use the chicken stock in risotto, casseroles, soups and sauces.