Making chicken stock video

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Chicken stock is an essential building block for soups, stews and sauces. You can buy shop-bought stock, but homemade is so much better. Making your own stock is also easy and a great way to save money, because you use chicken pieces you might otherwise throw away - like backs, necks, and bones.

1	Pick your pieces To make chicken stock, first you need about 1kg, or 2 lb, of assorted chicken pieces: backs, necks, wings and bones. Put them in a large, heavy saucepan.

2	Add vegetables Next, cut up your favourite vegetables. For a basic recipe, use one onion, peeled and quartered, one medium carrot, peeled and cut into large sections, and two sticks of celery cut into large pieces.

Add water and turn up the heat
Pour enough cold water into the pan to cover the chicken and vegetables.
Place the pan on the hob, and turn the heat to high.
When the liquid comes to the boil, turn the heat down to low. Set the timer for 2 hours and let the stock simmer.
Keep an eye on the pan to make sure it doesn't boil, and add more water as needed.
Skim off the fat and foam as it rises to the top. This keeps your stock from turning cloudy as it cooks.

Remove the chicken and veg
When the stock has finished simmering, use tongs or a slotted spoon to take the chicken and vegetables out of the pot.
Then carefully strain the stock through a fine sieve to remove the remaining solids.
You can make a puree out of the veg, or toss them into the composter. Use the chicken in another recipe or add it to the strained stock to make chicken soup.

5	Cool the stock Let the stock cool on the hob, then refrigerate it overnight. After the stock has chilled, you can skim off the remaining fat with a large spoon—just watch those calories roll off! Chilled stock wobbles like a bowl of jelly, but it will liquefy once you heat it up.

How long does stock keep?

Homemade chicken stock keeps in the fridge for up to three days. You can also freeze stock in small batches to use later in your favourite recipes.