Stock is one of the basic building blocks of good cookery, and packets and cubes don't come close to the real thing. Firstly I’d like to say this is not a precise art and if you want flavour of leek to be stronger then put more in the pot. Porcini are optional - but give a stronger colour to the stock and a wonderful marmite flavour.

Ingredients - makes about 1litre

large chicken carcass + giblets (except the liver)
1 large onion, skin on
2 cloves garlic
2 large sticks of celery, trimmed and washed
1 leek, trimmed and washed, halved
2 carrots, peeled
tied bunch of parsley, sprig of thyme, bay leaf
half a tsp of whole black peppercorns
a tbsp of dried porcini (optional)

Method

Chicken stock has a tendency to lack colour and is infinitely more appetising if golden, to achieve this you can firstly roast the bones and vegetables in a hot oven until they are tinged with colour and caramelisation. I always leave the skin on the onion too and this imparts colour to the stock - don't worry about chopping any of the vegetables either as the long, slow simmering will extract all the flavour they possess. As a bonus, the stock doesn't develop a surface scum if the carcass has been roasted.

Roast all ingredients - apart from peppercorns, herbs, & porcini - in a medium oven for 45 minutes. Cover the roasted ingredients with water and bring to the boil, add peppercorns, herbs, and porcini, lower the heat so that the stock is gently simmering and allow it to do so for a couple of hours. Skim away surface fat with a spoon and discard. Line a sieve with scalded muslin, preferably double thickness, and pour the stock through it - it should be quite clear and golden. Cool and refrigerate. Stock can’t be kept for long, but freezes well.