Chicken stock

This essential chicken stock recipe adds depth and herby qualities to any stew or soup. It's versatile and you can add a range of veg for extra flavour

Ingredients

• 1 kg chicken carcasses or wings
• 1 carrot, cut into chunks
• 1 onion, skin on, cut into quarters
• 1 leek, cut into chunks
• 1 stick of celery, cut into chunks
• 1 garlic clove, bashed
• bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
• 5 peppercorns
• 1 clove

Steps

1. Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.