As always with me its onwards and upwards and so I am trying to teach myself to be a better cook. I can't afford an intensive year long course as much as I would love it. I have an awful lot of cookbooks on a variety of topics and my thinking is, if I have to make thing's from scratch then my understanding will be greater and hopefully my food will taste better. Thanks to Darina Allen's Forgotten Skills of Cooking my chicken stock is knockout and a brilliant base for my soups and sauces. Last weekend I got 5 chicken carcass's from the butcher for 50p, so there really is no excuse. I don't add any salt into the stock base as advised by Darina, enough will get added in later. A good vegi option is Kerstin Rodgers vegetable stock from her Supper Club cook book. She adds in garlic cloves which I think raises the stock up a level.
Homemade chicken stock