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First of all make sure you remove all the meat you can from the chicken carcass. I find it easier to do this the following day once the chicken has been in the fridge all night. Put the removed chicken meat into a bowl, cover and leave in the fridge.
Place the remaining chicken carcass into a large saucepan or stock pot and add the garlic, carrots, celery and onion. Add in 3 litres of cold water. If your pot is not big enough start with a smaller amount of water and then top it up as it reduces.
Bring to the boil and reduce to simmer for at least 2 hours. Remove the pot from the heat and pour the liquid through a sieve or very fine strainer into a jug.
You can taste the stock at this point and season with salt and pepper to your liking.
Leave the stock to cool and skim any fat from the top.
If necessary, top the stock up with boiling water to make 1 litre of stock.
In a large pan heat the oil on a medium heat and then add the onion, cooking for 2-3 minutes until soft but not browned.
Add the risotto rice and stir well.
Next add in the chicken stock, bring to the boil and then reduce to a simmer. Cook for 12-14 minutes, until the rice is cooked and the chicken stock almost all absorbed. Stir every few minutes.
Add in the leftover chicken and vegetables and also the peas and red pepper and stir well.
Cook for another 3-4 minutes before mixing in the grated parmesan.