We recently bought a huge organic chicken for €20 at our local farmer’s market. Each bird needs to be slaughtered, plucked and packed, creating four times more waste than one organic, free range chicken. I popped the big organic chicken into a huge stock pot, then added a few handfuls of vegetables scraps and onion skins. The result was perfectly poached, succulent meat and three litres of beautifully fragrant chicken stock. Add whatever you have, be it a little finely chopped rosemary or thyme.

Source: The Irish Times October 02, 2019 04:52 UTC