Chicken stock

Asupply of chicken stock in your fridge or freezer can make the di erence between an average dinner and a fantastic one. It’s the saving grace when you need to pack lavour into soups, stews and risottos, so it’s a skill that budding home cooks should learn. Spend a slow afternoon allowing a pot to simmer away, and with very little hands-on time you’ll have a rich and lavoursome stock. It’s easy to double or even triple the recipe, too, if you want to make a batch for freezing.