- Use fresh chicken frames, necks or wings or a combination of all of these.
- Place the bones into a deep pot and cover with cold water; a ratio of 1:4 is usual.
- Add quartered onion, bay leaves, black peppercorns and parsley stalks.
- Bring to a simmer, skimming off any foam or scum that rises to the surface.
- Keep skimming the stock as required during the cooking process.
- Allow the stock to simmer undisturbed and uncovered until the bones are very soft and the liquid is clear – 2 to 3 hours is usual.
- While this is happening, just relax.
- Carefully strain the stock through a sieve into a heatproof container – remember; keep the liquid, throw away the bones!
- Allow the liquid to cool (ideally refriger- ate it overnight) and remove any fat that has risen and solidified on the surface. Stock keeps well for up to 5 days and freezes successfully.
By Lesley Russell.