Good stock is one of the most essential basics in any kitchen. We you use it almost daily and in most restaurants you’ll find huge stock pots going all day long; there’s no reason one everybody can’t make stock at home. There is nothing  busier than a restaurant kitchen and if those chefs can keep a stockpot going, we all can! Don’t throw your bones away, if you have no time to make stock, collect a few batches, freeze them and make the stock later. For a variation on the theme, oven roast the the bones to improves the flavour hundredfold; as simple as that!

Ingredients

• 1 x large chicken
• 1 onion or 2 leeks
• 2 celery sticks
• 2 carrots
• 4 sprigs parsley
• 2 cloves garlic
• 8 black peppercorns
• 3 twirls of mace

Method

• Put everything in a large stock pot;
• Bring to the boil, reduce to ensure a constant simmer and simmer for two hours;
• Skim the surface every now and again to remove scum;
• Remove from the heat and allow to cool down;
• Remove the chicken and set it aside and strain everything through a fine sieve, pressing any vegetables to extract all flavour;
• Once it has cooled down completely, you will be able to scoop off any solidified fat;
• Use or refrigerate if you are going to use it within a day or two, otherwise freeze using Ziploc bags – in that way they can be laid flat and then “filed” neatly in the freezer.