Chicken Stock

Chicken stock is one of our most important bases. It’s used for most soups and many cream sauces. It’s also very simple to make. I’m sure your local butcher will help you out with some chicken bones. If not, then cook a boiling fowl with vegetables in water and you will have a tasty stock and the bird to eat as well. You’ll need a large stock pot, about 8.5 litre (15 pint) capacity, but if you don’t have one you can easily reduce the quantities. (For information on ready-made