I know you can buy some pretty good pre made chicken stocks, but there’s nothing like making your own. It feels so nurturing, and the taste is so much more flavoursome and not so heavily salted. This is one of the simplest I have made, and you can freeze in small portions to use in your baby food.

Want a vegetable stock? Follow the recipe minus the chicken.

Ingredients

• 500g chicken bones
• 3 trimmed celery sticks, chopped
• 2 medium carrots, chopped
• 1 medium onion, chopped
• 3 tbs parsley, chopped
• 1 bay leaf
• 2 litres of water

Method

Step 1

In large saucepan combine all ingredients, bring to the boil, reduce heat and simmer uncovered for 1 hour -

Step 2

Strain liquid into large bowl. Discard chicken and vegetables. Refrigerate over night. -

Step 3

Remove all solidified fat from the surface. Freeze in small portions. When reheating make sure you bring to the boil -