It is always nice to make your own stock for things like soup and risottos. It only takes a few minutes of preparation and then you can just leave it to bubble away on the stove. It is cheaper, more delicious and more healthy than store-bought stock so definitely worth the effort. Ask your butcher for chicken carcasses - they should only cost about $1 each. We always have onions in the cupboard and parsley and carrots in the garden. All we need to pick up is a couple of sticks of celery and the chicken - so cheap and easy. Just remember that this stock is not salty like the commercial ones so you may need to adjust your seasoning.
A few sticks of celery
A couple of carrots
2 onions, cut in half - I don't even bother to peel them
A large handful of parsley stalks and leaves
A turnip cut in half - optional
1-2 bay leaves
Sprinkle of peppercorns
Put all ingredients into a large pot. Cover with water. Bring to the boil. Simmer for 30 mins to 2 hours depending on how long you have. While it is simmering some people like to skim the surface to remove any scum - I don't bother most of the time and haven't noticed any bad effect. Strain the mixture. You can squash the veg and add them back to the stock if you want extra body and flavour. Usually I eat the carrots for a snack- they are delicious! Skim the fat off the top - or even easier refrigerate it overnight and the fat will solidify on top for easy removal.
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