Chicken broth

Simmer chicken pieces or a carcass with onion, carrot, celery and cold water, keeping the surface barely bubbling rather than boiling hard. Cook for about 2–3 hours, skim the foam, then strain; chill promptly if you are not using it straight away.

Brown the chicken pieces and vegetables in a little oil before adding water, then simmer gently with peppercorns, bay leaf and parsley stems. For a fuller flavour, use a carcass with joints and skin, and reduce the strained broth until it tastes as concentrated as you want.

Yes, in soups, sauces and risotto; broth is often seasoned and ready to serve, while stock is usually made as a cooking base and may be less seasoned. Taste before adding salt, especially if the broth came from a cube or concentrate.

Use it as the liquid for chicken noodle soup, risotto, gravy or a pot of rice, or add a splash to loosen a pan sauce. It also gives more flavour than water in stews and casseroles.

Cool it quickly in a shallow container and refrigerate within 2 hours; use it within 3–4 days. Reheat only the amount you need until steaming hot, or freeze portions for longer storage.

Yes. Freeze it in meal-sized portions, leaving room for expansion; an ice-cube tray is useful for small amounts to add to sauces. Defrost it in the fridge or reheat from frozen in a saucepan, bringing it to a simmer.

No: chicken broth is a liquid, while bouillon usually means a concentrated cube, powder or paste that you dissolve in water. Bouillon is more concentrated, so follow its dilution directions and taste before seasoning.

Yes, serve it hot as a light savoury drink or starter, with chopped parsley, spring onion or noodles. If it has been chilled, lift off any solid fat you do not want before reheating.