Chicken Stock

• 1 large onion, peeled and chopped
• 1 large carrot, peeled and chopped
• 1 stalk of ce

To make the stock

In a large saucepan gently fry the onion, carrot, celery, fennel and garlic in a splash of vegetable oil until they start to soften but not colour.

Add the chicken bones, wine and herbs and at least 5 litres of water to cover. Bring to the boil, and skim off any