Before you begin: Cooking your greens.

Did you know that you should never cook green vegetables with the lid on the saucepan?

Or that vegetables that grow beneath the ground such as potatoes, carrots etc. should always be started in cold water and that vegetables that grow above the ground such as beans, peas, broccoli, cauliflower, Brussels sprouts and cabbage should be started in boiling water?

Green beans

Did you know cutting a cross in the bottom of a Brussel sprout does not help it cook more evenly (unless steamed)? You are better off simply cutting the BS in half to cook.

Chicken stock

Making Chicken Stock

Chicken frames, as many as you can comfortably fit in the stock pot
1 – 2 onions, roughly chopped
1 carrot, chopped
4 – 6 sticks celery roughly chopped
A handful of parsley
Water to cover
Freshly ground black pepper

Place the frames in a large stock pot, add the onion, carrot, celery and parsley and cover with water. Bring to the boil, then reduce heat, then cover and allow to simmer over very low heat for 5 – 6 hours if possible.

Strain, pressing the bones with the back of a spoon, to release all the juices. Transfer to a clean container and allow to cool. Refrigerate as soon as possible, then leave overnight until stock is completely cold and all fat has risen to the surface. De-grease the stock carefully. This is particularly important if you are making a consomme. The stock should be a thick jelly. Reheat just enough to liquefy the stock and pour into airtight containers, some of which should be no bigger than 250ml capacity.

Freeze when cool.

 You will notice that I never add salt to chicken stock. I prefer to season the dish to which the stock is added.