Chicken stock

1. 1

   Put a large pan on the stove and half fill with water.

2. 2

   Bring to the boil and add the chicken carcass and giblets.

3. 3

   When foam appears on the surface, skim off with a large spoon or ladle and discard.

4. 4

   Wash and peel the other ingredients

5. 5

   Add to the pan, cover and leave to simmer for 1 and a half hours on a very low heat

6. 6

   You can use half the stock to make a vegetable soup, which is what I did at the weekend.

7. 7

   Just add whatever veg needs using up, cover and cook over a moderate heat for 30 minutes.

8. 8

   Then blitz in the liquidiser and serve.

9. 9

   Freeze the stock you don't need in recipe-size portions.

* Per serving · 4 servings · Values may vary.

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