Since this is my first blog post, I thought a simple subject would be how we start cooking, one of the first things we made at chefs school was chicken stock. It’s the mother of all classical cooking, a pot full of simmering warmth, highly versatile and nutritious. It’s economical too, easy to put together on a blustery day, rewarding us with golden sunshine in a pot. It can be used as a soup base, both for classic chicken soup or Asian-style, garnished with ginger, chilli and garlic. 

Chicken stock is one of my most favourite smells, and nothing makes me feel more like an efficient multi-tasker than having a pot of stock on the go. I also love to make veggie stocks, saving up scraps from other meal prep in the fridge until I have enough to make something good. Even dried up fresh herbs  can be saved and used in both cases. Resulting stocks can easily be frozen in a variety of size containers, ready to be pulled to use for gravy, soup, pasta or casseroles. 


Cover Carcass, frozen or fresh, with cold water, just covering the carcass with approx. 1 inch of water

1 large carrot, roughly chopped

2 stalks celery, roughly chopped

1 small onion,