It’s easy to make your own chicken stock – and it tastes so much better than supermarket stock! The next time you roast a chicken, save the bones. Take a large pot, add the bones and filtered water to cover, along with several pinches of salt, some roughly cut onions and carrots and a handful of fresh herbs, such as rosemary, thyme and parsley. Bring to a boil, then reduce heat and simmer for several hours.
Remove pot from heat and discard bones and vegetables. Strain stock through a colander into a large bowl and place in the refrigerator to cool. Skim off the fat that will have accumulated on the surface, then strain the stock through a fine mesh into containers and freeze.