Homemade chicken stock
In a 10-litre stockpot, combine 2kg chicken pieces, 1 chopped leek, 2 each chopped carrot and celery stalks, plus herb sprigs (parsley, thyme, 2 bay leaves). Cover with water. Simmer 3 hours, skimming surface to discard sediment. Strain into a heatproof bowl. Cover and chill overnight. Scoop any solid fat from the surface of stock. Ladle into airtight containers. The stock can be kept in the fridge 4 days or the freezer 3 months.