To make your own two litres of chicken stock take two kilograms of chicken frames and place in a saucepan with two litres of water, two teaspoons of salt, a large bunch of parsley and other herbs, some chopped celery, onion and carrot and bring to the boil.

Skim the surface of any sediment then simmer over low heat for about three hours.

Strain the liquid, cool, then refrigerate.

When well chilled, the liquid will turn to jelly because of the gelatine extracted from the bones and meat. If a darker stock is required the chicken frames and vegetables should first be browned in butter or oil.