Once you start making your own stock you will not go back to the salty preservative laden stock cubes or expensive pre made stock. The below is a great base recipe, though the best thing about stock is that you can keep a pot on the kitchen bench to chuck your vegetable offcuts in during the week, or grab all the leftover fridge vegetables and use them, adding onion and herbs.
2 kg raw organic chicken carcasses , legs or wings chopped. Use carcass from leftover roast or buy bones from your local butcher
½ head garlic , unpeeled and bashed
5 sticks celery , roughly chopped
2 medium leeks , roughly chopped
2 medium onions , roughly chopped
2 large carrots , roughly chopped
3 bay leaves
2 sprigs of fresh rosemary
5 sprigs of fresh parsley
5 sprigs of fresh thyme
5 whole black peppercorns
6 litres cold water
1. Place the chicken carcasses, garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan.
2. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. 3. Continue to simmer gently for 3-4 hours, skimming as necessary, then
3. Pass the stock through a fine sieve, allow to cool then refrigerate.
4. I usually divide it into small glass containers or jars at this point and freeze. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.