Making chicken stock

Good, flavoursome home-made stock can be the cornerstone of a great dish.

Cut up 750 g (1 ½ lb) chicken bones and carcass and put in a pan with a roughly chopped onion, carrot and celery stick. Add 6 peppercorns, a bouquet garni and 4 litres cold water.

Bring to the boil and let the stock simmer gently for 2–3 hours, skimming off any scum that rises to the surface using a large spoon. Strain the stock through a sieve into a clean bowl, then allow to cool.

Chill the stock overnight, then lift off any fat. If you can’t leave overnight, drag the surface of the hot strained stock with paper towels to lift off the fat Makes 1.5–2 litres.