If I have a chicken carcass I boil it up for a couple of hours with whatever scrappy bits of onion, celery and carrot I have to hand. A bay leaf will go in there, along with some fresh thyme and some black pepper. Not salt. Parsley if I have it. Strain that lot and you have lovely stock. It should go without saying that the chicken should be free-range. If I have the giblets they can go in, but not the liver.

I won't use that awful Marigold vegetable bouillon. Used in the recommended amounts, it's way too salty. For veg stock I boil up some scrappy old outer celery stalks, some carrots with their peelings, an onion or two, a bay leaf and whatever herbs I have. Super!