You can buy chicken stock pre-made or use dried stock powder. However it is easy to prepare your own stock following this simple recipe. Freeze if wished and use within 3 months.

Ingredients

• 1 kg chicken bones
• 3.5 litres (14 cups) water
• 1 carrot, peeled and roughly chopped
• 1 onion, peeled and roughly chopped
• 2 stalks celery, trimmed and roughly chopped
• 1/2 leek, well washed and roughly chopped ( optional)
• 1 bouquet garni (see Cook’s Tips)
• 1 tblsp peppercorns

Method

1. Wash the bones to remove any blood. Place them in a large stock pot and cover with the water and bring to the boil.
2. Add the vegetables, bouquet garni and peppercorns and simmer gently, uncovered, for preferably 3 hours. Strain, cover and cool quickly. Store covered in the refrigerator.

Cooks Tips

Bouquet garni is made from one bayleaf and few sprigs fresh thyme and a few stalks parsley wrapped together with string. If you do not have these ingredients you can leave them out, though the stock will lack that subtle herb flavour.