Take the meat off a joint of Chicken… or get your butcher to do it… The Stock you’re about to make is sooo useful that you’ll be able to use it with (nearly) anything you’re planning on cooking with the jointed Chicken pieces

(I have been trying to practise jointing a bird, but am terrible at it; the good news is, leaving a bit of meat on the joint isn’t too big a problem in this instance…!)

Halve a large Onion (or 2 smaller ones) and remove their skins

Chop a Carrot into big bits (use 2 if it isn’t a large one!)

Wash a stick Celery and halve

Add the Veg to a large pan, together with 8 Peppercorns, 1 Bay Leaf, a sprig Thyme or Oregano (if you have them), a teaspoon of Salt and the Chicken Carcass…. Cover with Water so most of the Chicken is underwater…

Bring to the boil, and then turn down and simmer over a low heat for 1 hour

Cool – skimming off any fat that rises to the surface

Drain the Veg and Chicken out of the Stock… You can use the Veg for Soup if you fancy it.  Definitely pull all the little bits of meat off the drained Chicken Carcass (this is fab for making Chicken Croquetas, or for adding to Paellas etc – it might not look delicious, but it will add loads of flavour)

When the drained liquid is cool – put the Stock in the fridge.  Covered, you can keep this for a few days before you use it (skim the fat off once it has been in the fridge…)

If you’re not sure what to make with homemade Stock, think Risotto, Paella, Potato Boulangere, Soup, Croquetas (with some Stock instead of Milk), Bean Stew….