Throw out your Oxo cubes and make something worthwhile! This takes about an hour and a half to prepare and cook, but the results speak for themselves.

What you’ll need:

2 tbsp olive oil
1 carrot, peeled and chopped
1 onion, peeled and chopped
2 celery sticks, chopped
1 leek, washed and sliced
1 bay leaf
1 thyme sprig
3 garlic cloves, peeled
2 tbsp tomato puree
2 tbsp plain flour
1kg raw chicken bones
sea salt and black pepper

Heat a the oil in a large pan and once ready, throw in the vegetables, herbs and garlic. Using a medium heat, cook the mixture until the vegetables are golden. Add the flour and tomato puree and cook for another couple of minutes.
Add the chicken bones into the mix and pour in cold water until it’s covered. Add a little salt and pepper and bring to the boil.

Skim off any nasty bits that rise to the surface, then lower the heat and allow to simmer for 1 hour.

After an hour, let the stock stand for a few minutes to cool. Take your stock pan and pass the contents through a fine sieve.

Let your fine stock cool and then refrigerate.

Cover and use within 5 days, or alternatively freeze it!

Voila!