b'Tip the chicken juices and stock from the tin into a saucepan (or use your tin if suitable) and place over a medium heat on your hob. Use a wooden spoon to stir in the flour and Marmite with a splash of the juices to make a paste. Stir in small amounts of the remaining stock until you reach your preferred gravy consistency, then serve with the chicken.When the chicken carcass is cool enough to touch, strip all remaining meat from the bones and place in an airtight container to cool completely. Place container in the fridge when cooled. The cooked chicken is now ready for use in meals, salads, soups and sandwiches.CHICKEN STOCKThe basis of many sauces, stews or casseroles, chicken stock isa must-have in the kitchen. Its simple to make, less salty than stock cubes and freezes well. Ingredients A cooked chicken carcass including skin 2 large onions 3 peeled and halved carrots 2 halved celery sticks Black pepper 2 bay leaves 1tsp thyme, if fresh use a few sprigs 1tsp parsley, if fresh use up some stalksMethodPut the chicken carcass and/or other chicken bones into a large saucepan with the onion, carrots, celery, pepper, bay leaves, thyme and parsley stalks and fill with cold water. Bring to a gentle simmer. Using a ladle, skim off any froth as often as you want and cookfor about 2-3 hours, until the stock has a good depth of flavour.To strain the stock, pour the contents of the pan through a strainerinto a large bowl. Reserve the cooked vegetables and save for usein soups or stews. Skim off any fat from the surface and leave to coolin an airtight container. Refrigerate once cool. 21'