The Currabinny chefs make use of leftover chicken

There is really nothing as soothing, reassuring or comforting in the realm of cooking and eating than a good chicken stock. It forms the base to all of the best soups, broths and gravies, can be used to give pasta dishes more depth and is the essential ingredient that will make or break a really good risotto.

We try not waste a single thing and making stock is a sort of ritual on Sunday nights or Monday mornings after we have gorged ourselves happily on a roast chicken dinner.