Chicken stock like a pro

Bertie Wright, head chef of the Old Parsonage grill in Oxford, shares his recipe . . .

PUT a chicken carcass, two chicken legs and ten wings in a large saucepan, barely cover with cold water and slowly bring to the boil.

Add salt, a chopped carrot, a celery stick and a quartered onion, then simmer for four hours. Skim foam from the top, but leave fat.

Once cooked, remove from the heat and strain. Your stock is then ready to use, or you could chill it or freeze it in ice-cube trays.