Hi, try stock first then do whatever. cheers.
Makes 1.5 to 2 litres
Cut up 1 ½ lb(750g) chicken, bones and carcass;
Put in a pan with roughly chopped Onion, Carrot and Celery stick;
Add 6 peppercorns, a Bouquet Garni and 4 ltrs of cold water;
Bring to the boil, and simmer gently for 2 to 3 hours, skimming off any scum that rises to the surface with a large spoon;
Strain the stock through a sieve into a bowl and allow to cool;
Chill the stock overnight then lift off any fat;
(If can’t leave overnight, drag the surface of the hot strained stock with Kitchen towels to lift off the fat)
Wrap the green part of a leek loosely around a Bay Leaf, Sprig of Thyme, some Celery Leaves and a few stalks of Parsley;
Tie together with string, leaving a long tail for easy removal.