How to make stock

Incredibly useful for making soups, stews and sauces, here the BBC Good Food cookery team show you how to make stock using leftover chicken.

Points to remember

  • Place chicken carcasses/bones into large pan and top with cold water. Heat to a gentle simmer and skim off any protein scum which rises up. Top up with cold water.
  • Add vegetables and bouquet garni. Bring to a simmer again but do not let the stock boil vigorously. Regulate the heat so that a few bubbles rise to the surface. Skim regularly and keep the ingredients covered by topping up with cold water. Cook uncovered for 3-4 hours.
  • Strain the stock, pour into a clean pan and boil fiercely to reduce the stock and intensify the flavour.