Good home-made stock is one of the most useful ingredients in the kitchen. Okay, there are endless types of processed stock cubes out there, but for the most part, I find them far too salty; unless you want to go for the Pot Noodle effect, avoid them.
However, when you're in a hurry (and most people are these days), Reduced Salt Marigold Bouillon Powder (from Switzerland of all places) is a worthy substitute.
But how to make the real thing? Chop up a chicken carcass and put into a large stock pot or saucepan. Ideally, this will be a mixture of bones, scraps and meat. A fresh chicken would give you a superb stock; otherwise, chicken left-overs will do the trick. Next, pour in some cold water, to cover the bones. Place the pan over a moderate heat.
It's crucial that you don't boil the stock. What you want is a gentle simmering process, so that scum, fats and other stuff start floating gently to the surface. Remove the scum floating on the surface with a spoon. Keep on skimming away. Don't stop. Next add a peeled onion, a few peeled carrots, a bayleaf, a clove or two, and a celery stalk. Keep the stock at a bare simmer, with the lid half-on. You want to see a few bubbles rising- but no more. Keep this up for about three to four hours, topping up with water if the levels start getting too low. Skim now and again. When the stock is ready, strain it into a bowl and let it settle. When it's cold, you will see that a layer of fat forms at the top of the stock. You can now remove this. If you've been skimming correctly, you should be left with a clear broth. But remember, if you boiled your stock by accident (easily done, I have to admit), your stock will go cloudy.
A nifty idea is to freeze your stock in ice-cube trays- and then keep them in bags in the deep-freeze for future use. And, if you've followed my instructions, you will never, ever have to buy those scary processed stock cube things again, will you? I'll believe that when I see it...
