A note from Jasmine W. Geelong, Victoria gives a nice suggestion that after you have finished poaching a chicken (usual thing, whole chicken, onions, carrot, celery and Spices) with the meat falling from the bones, set aside the meat and return the bones to the pot. Continue on a low heat to reduce the liquid and enrich the broth.

When the broth has reduced to your liking, allow to cool and refrigerate for, ideally, 24 hours to allow all the flavours to blend. Then reheat, reduce a little more then strain through a colander and finally the liquid through a cheesecloth or fine sieve. You will now have an amazing (and very economical) chicken stock for your stews and sauces.

Beef Stock

Following from the Chicken Stock a traditional Beef Stock is another essential for your kitchen. Pretty much the same process as the chicken, however, beef marrow bones, still with a little meat should be the starting point.

Place these in a baking dish along with 2 x onions halved, 3 x washed celery sticks, reserving the tops, 4 x chopped unpeeled carrots, 4 x garlic cloves and importantly any vegetable trimmings and bones you have recently stored in the freezer for this Stock. Now sprinkle a little olive oil over the collection and bake for around 35 - 40 minutes to caramelise a little, stirring occasionally, until everything is browned but not burnt,

In a large pot add the bones, vegetables and the nice brown bits from the baking dish and cover with cold water. Add 1/2 bunch of parsley including stems, 3 x bay leaves, the celery tops, 2 x teaspoons dried thyme, 2 x teaspoons dried oregano and 1 x tablespoon tomato paste and bring the water to a gentle bubble or "murmur" for at least 3 hours removing the scum on the surface from time to time. Important: do not stir as this will disturb the fat floating to the surface. Keep simmering ( the longer the better) removing any scum on the surface, until your Stock has reduced to your liking.

Strain in a colander to remove bones and vegetables then strain again in a cheesecloth or fine sieve and refrigerate for 24 hours to allow the fat to condense on the surface to remove