Chicken stock

Simmer chicken bones or a carcass with onion, carrot, celery and a bay leaf, covered with cold water. Keep it at a gentle simmer for about 3 hours, skimming the surface; strain it and cool promptly.

Usually, yes: use the same amount in soups, sauces and risotto. Stock is often made from bones and can set slightly when chilled, while broth is commonly made with more meat and may be seasoned; taste before adding salt.

Cool it quickly in a shallow container, refrigerate and use within 3–4 days. Freeze in small portions for up to about 3 months, leaving room for expansion; thaw in the fridge or reheat from frozen.

Roast the bones and vegetables until well browned before simmering, and keep the liquid at a gentle bubble rather than a rolling boil. Strain it, then simmer the liquid to reduce it if you want a more concentrated flavour.

Use it for chicken noodle soup, risotto, gravy, pan sauces or to cook rice and pearl barley. It also adds savoury depth to casseroles and stews; add delicate herbs near the end so their flavour stays fresh.

Yes, when you want a savoury flavour in rice, grains, soups or braises. For recipes where water is meant to keep the flavour neutral, stock can overwhelm the other ingredients, so use water or dilute the stock.

Chicken stock contains 225 mg sodium per 100 g. Salt levels differ widely between products, so taste the dish before seasoning; unsalted stock gives you more control.

It provides 2.3 g protein per 100 g, so it is not a particularly protein-rich food on its own. Stock made with plenty of meat may contribute more than a light, bone-based stock.