I know you-re probably seeing a ton of leftover recipes right now and this one is perfect for your turkey bones but it’s also amazing any time of the year with a roast chicken! Hope you give it a go, would love to know if you try it. Enjoy!
1. Add any leftover roast chicken or turkey carcass/ bones to a large stock pot, you can do this from frozen bones too. If your poultry has the onions/ garlic from the stuffing then use this too, it just adds flavour to the broth.
Ingredients
Instructions
2. Put the stockpot on the hob and pour in enough water to cover the bones by about 5cm, turn the heat to high and bring the whole pot to a boil. Once boiling vigorously turn the heat down to medium and continue to boil for 1 hour, or more if you have the time. I kept my pot boiling for about 3 hours in total. Then, carefully strain the stock through a sieve making sure to catch all the bones, etc. Discard the bones and transfer the liquid gold stock back into a large pot, then add the pearl barley to the pot and cook for around 35 mins or until no longer hard in the centre.
3. While the pearl barley is cooking, add the olive oil to a pan on medium high heat and cook the leeks, carrot, fennel and celery with the bay leaves until cooked through but still with a bite. Season with salt and pepper.
4. Add the Maggie seasoning liquid to the stock (I added about 1 tbsp) but taste and add as much or as little as you like. Transfer the veggies into the stock pot along with the spring greens, smoked paprika and butter beans. Stir to combine and bring everything and bring to a boil.
5. Remove the pot from the heat and add in the shredded chicken and some freshly chopped parsley
6. Enjoy!