As an alternative to chicken, use the same technique to make turkey stock with Christmas leftovers.
2.5 kg whole stewing hen, or 900 g chicken wing tips, necks and backs
3 celery stalks, sliced
1 large carrot, sliced
1 large onion, quartered
1 leek, white part only, halved lengthwise, cleaned and sliced
6 sprigs fresh parsley
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black peppercorns
In a stockpot or very large saucepan, combine all the ingredients. Add enough water to cover the mixture. Bring slowly to a boil over medium–low heat, using a slotted spoon to skim off any fat or scum that rises to the surface.
Reduce the heat, partly cover the pot and gently simmer the stock for about 3 hours, until the stock is well flavoured. The longer you simmer the stock, the richer the flavour.
Line a fine sieve with muslin (cheesecloth) and set it over a large bowl. Slowly pour the stock through the sieve; discard the solids. Let the stock cool to room temperature. Pour the stock into serving-sized, airtight containers; cover, label and date. Store in the refrigerator for 1 week, or freeze for up to 6 months. If fat congeals on top of the stock while refrigerated or frozen, remove and discard before using the stock.
Here's a great new way to scramble eggs – cooked in a double saucepan or in a bowl over simmering water, without any butter, then mixed with crème fraîche for a creamy result. With strips of smoked salmon and fresh dill, this is the ultimate luxury brunch dish.
Flakes of smoked trout, cream cheese and fresh dill combine to make a well–flavoured filling for this light spinach roll. It is much simpler to make than it looks – just make sure that the spinach is squeezed really dry before adding to the sauce base.
The hollows in hard–boiled egg halves make perfect containers for a tasty filling – here carrot and chive – and the eggs look attractive served on a bed of ribbon vegetables and lamb's lettuce. All you need is some bread to make a satisfying lunch.
For these delectable chilli–flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding round a colourful and tasty filling of stir–fried vegetables and rice noodles.