Chicken Stock.

The chicken stock is possibly the most used stock base in the world. It provides a good additional flavour to almost anything non-vegetarian, be it a risotto, stew, or noodle soup. Most of us conveniently buy them at supermarkets in the forms of 1l tetra-paks, cans and cubes. Those are, indeed, convenient. However, as with many other store bought stuff, they lack freshness. Something is missing in the taste department. You see, fresh chicken stock is pack full of flavours and it kinda puts the store-bought stuff to shame, being in a different league on its own.

So take some time off and prepare a good chicken stock that you can keep for a few days (: Here's my recipe for a simple and punchy chicken stock! (there are plenty of other variations, just put what you like)

Ingredients
4 Chicken frames (this is the breast and back bone frame of the chicken)
1 large onion, quartered
3 cloves of garlic, skin-on, smashed
2 large carrots, peeled and cut into large chunks (you might want to add celery too)
1.3l of water
Cooking oil
A pinch of salt

Steps
1. Pre-heat the oven to 190ºC. Heat up a roasting pan over the stove, add a good lug of oil and brown the chicken frames
2. Add the garlic and onion to the pan and put the whole pan into the oven 30min
3. Bring the water to boil in a stock pot, or one that is deep enough. Add the chicken frame, garlic and onion and all the roasting juices into the pot once done roasting, along with the carrots
4. Allow the liquid to boil, remove the scum and let it simmer for 30 to 45min
5. Add some salt to taste
6. Strain the stock to get rid of the little bits and pieces of bones
7. The stock is ready for use

Hope this is helpful!