Chicken stock

Directions

1. 1
   Put a large pan on the stove and half fill with water.
2. 2
   Bring to the boil and add the chicken carcass and giblets.
3. 3
   When foam appears on the surface, skim off with a large spoon or ladle and discard.
4. 4
   Wash and peel the other ingredients
5. 5
   Add to the pan, cover and leave to simmer for 1 and a half hours on a very low heat
6. 6
   You can use half the stock to make a vegetable soup, which is what I did at the weekend.
7. 7
   Just add whatever veg needs using up, cover and cook over a moderate heat for 30 minutes.
8. 8
   Then blitz in the liquidiser and serve.
9. 9
   Freeze the stock you don't need in recipe-size portions.