Chicken stock

• 1 chicken carcass from a roast chicken or 900 g (2 lb) veal knuckle bones<

The simplest way to make this most useful of all stocks is to take the giblets, carcass and leftovers from a roast chicken as soon as you have eaten it, and put them into a saucepan of water with vegetables and herbs for flavour. Let it simmer very slowly for 2 hours then strain and cook quickly: the resulting delicate jellied stock will be useful for improving the flavour of all your sauces, s