White chicken stock

Step 1

Place the chicken bones and water in a large stock pot and bring to the boil over medium heat (it is important when making your own stock to use fresh bones and vegetables). As the water comes to the boil, use a fine slotted spoon or metal sieve to remove any scum that rises to the surface.

Step 2

Meanwhile, to make the bouquet garni, place the thyme, bay leaves and parsley stalks in the middle of the muslin cloth. Secure the bundle with a piece of unwaxed white kitchen string.

Step 3

Add the bouquet garni, onion, carrot, celery and peppercorns to the stock pot. Bring to the boil over medium heat, skimming any scum that rises to the surface. Once the stock has come to the boil, reduce heat to low. Simmer, uncovered, for 3 1/2 hours, checking stock and skimming the surface every 20-30 minutes (the longer you cook the stock the more flavour you extract from the vegetables and bones).

Step 4

Remove stock from the heat and set aside for 1 hour to cool slightly (it's safer and easier to cool the stock before straining). Place a fine sieve over a bowl. Carefully ladle the stock into the sieve. Drain. Discard solids left in the sieve. Repeat with remaining stock. Set aside to cool to room temperature.

Step 5

Cover the stock with plastic wrap or store in an airtight container and place in the fridge. Once chilled, the fat in the stock will set on the surface. Use a large metal spoon to carefully remove the layer of solid fat from the top of the stock. Discard the fat. Use the stock as required or transfer to freezerproof airtight containers. Label, date and freeze for up to 3 months. Thaw stock overnight in the fridge.