A home-made stock is a far cry from over-seasoned cubes and pastes, and cheaper than the chilled stocks many supermarkets sell these days. This version, made with the leftovers from a roast chicken, can be used as a base for soups, casseroles, sauces and gravies.
If you don't have a chicken carcass or bones to hand, use 450 g (1 lb) chicken wings, which are extremely economical. Heat 1 tbsp of sunflower oil in a large pan and brown the wings (this will give a richer flavour and colour to the stock). Add the rest of the ingredients and cook as above. * You can make the stock from a raw chicken carcass or bones. When bringing to the boil, skim off all the scum that rises to the surface, then leave to simmer. * For a stronger flavour, boil the strained stock rapidly, without a lid, to reduce the quantity. * For a giblet stock, put the giblets (gizzard, heart and neck, but not the liver, which can give a bitter flavour) in a pan with 1 quartered unpeeled onion, 1 roughly chopped carrot and 1 chopped celery stick. Add a bouquet garni of 1 bay leaf, a few parsley stalks and a sprig of fresh thyme, tied together, and a few black peppercorns. Cover with cold water and bring to the boil, skimming off any scum. Then reduce the heat and simmer for 1 hour. Strain, cool quickly and refrigerate. * Use the carcass of a turkey or other bird, rather than chicken.