Chicken stock is the perfect base for soups, sauces, gravies. We try to use just organic bones. When you cook chickens or joints always save and freeze the bones and any bits and pieces so that you can use them for stock. The stock will keep well in the freezer - freeze it in individual portion sizes for soups etc. of 500ml or less. We also save and freeze the stalks from parsley for the stock.
Chop the vegetables, the smaller the better, you will get more flavour from them.
Use a large saucepan. Add the bones and vegetables and cover with fresh water.
Bring to the boil if a scum appears on the top just use a spoon to remove.
Add Lucy Bee Whole Black Peppercorns, cloves, bay, thyme and parsley stalks. Be careful adding herbs like rosemary because they can be too strong in flavouring. Star anise is another wonderful addition.
Cover and cook at a simmer, for a couple of hours or longer if you wish, do not boil too high as the stock will be cloudy.
Once the bones have fallen apart, use a sieve and strain the stock into another saucepan / container.
We always let the stock stand and start to cool and use kitchen towel laid on the surface to remove the fat.
If you wished you could reduce the stock over a high heat to make it stronger.
It's as easy as that. Just make batches and freeze when you have enough bones. Nothing will taste as nutritious and healthy as your own stock.