Home-made Chicken Stock is a wonderfully useful thing to have in your fridge or freezer. Fond is the name for stock in French; fond means foundation, which just sums up stock: stocks are the foundation of so many things — soups, sauces, casseroles etc. Making stock is really just an attitude of mind! Instead of absent-mindedly flinging things into the bin, keep your carcasses, giblets and vegetable trimmings and use them for your stock pot.
2–3raworcooked chicken carcassesor a mixture of both or1 × 1.8kg/4lbs boiling fowl, disjointed
giblets from the chicken, i.e. neck, heart, gizzard
3.4L/6pints/120fl ozscold water approx.
1leek, split in two
1stick of celeryor1 lovage leaf
sprig of thyme
Break up the carcasses as much as possible. Put all the ingredients in a saucepan and cover with cold water. Bring to the boil and skim the fat off the top with a tablespoon. Simmer for 3–5 hours. Strain and remove any remaining fat. If you need a stronger flavour, boil down the liquid in an open pan to reduce by one-third or one-half the volume. Do not add salt.