Keep on cluckin’

WHEN we were young there was almost always a covered pudding bowl at the back of the fridge filled with a grayish, squelching jelly.

Spoonfuls of it were added to almost any dinner that was cooked in the house — a hot bubbling curry made with spicy madras powder, any stir fry that was made in our family-sized wok or to hearty bowls of soup.

This jelly was the boiled down stock made from the bones of a roast chicken we had at the weekend.I always buy free-range chickens.