Home made stock is so handy and can be used as a base in dishes such as soups, casseroles, sauces or as a broth. It is extremely nutritious and adds a lovely flavour to your cooking. 

When l had a colonoscopy recently l strained it through a muslin cloth and had it before the procedure and it helped me get through the fasting period.

It freezes very well and if you put it in lots of small containers is easy to add to your favourite dishes. Alternatively freeze it in a couple of larger containers and use it as a base for a soup or casserole.

To make the stock start off with a good quality organic or free range chicken which you can cook using your favourite method. I usually roast mine and have a meal or two with it then use the leftover bones, meat and skin to make the stock.

Place the chicken carcass, left over meat and skin in a large stainless steel pot and cover with cold filtered water.

Add the following to the pot:

1 onion or spring onion chopped up

2 or 3 celery sticks chopped into a few pieces

2 medium sized carrots chopped up

Several bay leaves

A small dash of organic apple cider vinegar

A few black peppercorns

Put the lid on and bring to the boil. Let the pot simmer most of the day and overnight if you can. When it has cooled slightly strain into a large pot or bowl.

Carefully pour into the storage containers. I usually freeze most of it and keep a small amount in the fridge for use during the week.

Some of the stock can be used straight away to make a delicious soup.

Do yourself a favour and make your own stock. It is very quick to make and the taste is sensational.

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