Stock or bouillon

• chicken - I usually buy a whole chicken because they're much better value for money. I get 3 or 4 meals from it, one of them being to use the stock in a risotto or soup. There are two ways to make the stock. Either, add water to the bottom of the roasting dish (I always roast chickens in a pyrex casserole with a lid), strain the liquid off after cooking and allow it to cool. Chill it overnight in the fridge - remove the fat layer on the top and use the clear jelly in the middle (leaving the gunk at the bottom). Or, boil up the bones and carcass after the roast dinner with an onion, some root vegetables, a couple of bay leaves, a few peppercorns, etc. Strain well, leave to cool, skim the grime off the top.
• vegetable bouillon powder - without a doubt Marigold make the best ready-made stock. I buy the purple one as I find the green one a bit salty. They're all gluten-free and last for ages. I buy a 1kg tub once a year. Order it online for UK delivery at Goodness Direct.