You can either use a raw chicken carcass or the remains of a roast chicken. In either case, break it up a bit before putting it in the pot. If you don’t have time to make stock immediately, freeze your carcass and wait until you have two or three stored up to make a big batch. Chicken wings are a fantastic addition for flavour, and are cheap. As with veg stock, use a selection of vegetables and herbs – carrots, onion and celery plus parsley, bay and thyme are the classic combination.