Making your own stock really couldn’t be easier yet curiously I’ve never done it before. It’s a combination of time (or lack thereof), combined with the fact that I only have one casserole – and whenever I have some blissfully uninterrupted time in the kitchen I’m usually cooking up a vat of food for the week ahead.
When you work full-time, especially ‘London’ full-time, which tends to be a 12-hour stint out of the house, it’s hard to carve out a five-hour slot in the kitchen. I should really invest in a slowcooker, but the budget and distinct lack of available storage space in our flat has prevented me from doing so, thus far. Still, ever since I started this project, I’ve been freezing bones and carcasses for this very purpose and it has finally paid off.
1 chicken carcass, stripped
1 carrot, cut into three
1 onion, quartered
Any odds and ends of herbs (I used half a bunch of parsley on the wane, plus sage, rosemary and thyme from the garden)
A handful of chopped celery from the freezer
Bung all the ingredients into a large casserole, cover with boiling water then simmer for four-five hours. Strain, then freeze the liquid in portions to use in soups, stews and sauces.
Note: I’ve had to change the title of this piece in view of our FIRST GOLD MEDAL!!!!!! Go Team GB!