HOW TO USE MY STOCK?

z pot-roast a chicken

Pot-roasting a chicken is a fantastic method of preparation. It means slow-cooking it in the stock, which turns the meat soft and tender, just to the point when it is starts to fall o the bone. Using homemade stock adds all the more lavour. Try Tom Kerridge’s pot-roast chicken with fresh herbs, white wine and stock at:

bbcgoodfood.com/recipes/ pot-roast-chicken-stock

z add to a soup

A simple soup can easily be pepped up by good stock – and remember, even if your soup recipe says to use vegetable stock, as long as you’re not vegetarian, you can almost always swap it for chicken. Make a simple broth or noodle soup, or try our curried rice soup made with shredded roast chicken and coconut milk. You’ll ind it at: bbcgoodfood.com/recipes/ creamy-curried-chicken-rice-soup

z braise vegetables

Ditch tasteless boiled veg and instead, braise in homemade chicken stock until tender. The veg will soak up the deep savoury lavour of the chicken, so you shouldn’t need extra seasoning. Fennel, pointed spring cabbage and long-stem broccoli work well. Or make boulangère potatoes (bbcgoodfood.com/recipes/ boulangere-potatoes), a moreish side of thinly sliced potatoes, onions, thyme and stock.

For more cookery advice go to bbcgoodfood. com/feature/stay-homelove-cooking