Chicken stock

Put chicken bones, a roughly chopped onion, carrot and celery in a pot and cover with cold water. Bring just to a gentle simmer, skim the foam, then cook uncovered for about 3–4 hours; strain it at the end.

Stock is usually made by simmering bones, while broth is more often made with meat and is seasoned to be sipped on its own. In cooking, stock gives soups and sauces a savoury base; broth can also be served as a light soup.

Cool it promptly in a shallow container, then refrigerate it and use it within 3–4 days. To remove excess fat, chill the stock and lift off the firm layer from the surface before using.

Yes. Freeze it in small, labelled portions, leaving a little room for expansion; an ice-cube tray is handy when you only need a spoonful or two. Defrost it in the fridge or reheat it straight from frozen in a pan.

Use it for chicken soup, risotto, gravy or a sauce, and to cook rice or grains for extra savoury flavour. Add it gradually to risotto as the rice absorbs each ladleful.

Use vegetable stock in soups, sauces and risotto if you want a meat-free option. Water works too, but it gives a milder result; add herbs, onion or a little seasoning to build flavour.

Skim visible fat from the surface while the stock simmers. For a cleaner finish, chill it until the fat has set, then lift the layer off before reheating.