Onion Skin Into Stocks

There's 2 types of chicken stocks... a white stock and a brown stock (or dark chicken stock). The white stock is done with raw chicken bones where the brown stock is done with roasted chicken bones (and often some of the veg too) in order to infuse a richer flavour and darker liquid.

White stocks are a crapload easier to make (simply throw everything in a pot a boil away) but often lack the rich colour so a little trick to saving time by not having to roast the bones etc for an hour is to simply throw in the onion skins into the stock. This will act as a natural colouring agent and will deliver a colour similar to the below stock.

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Dark Chicken Stock
Photo: Tim Elwin

Stocks & Jus into Ice Cubes

Freeze down you chicken, beef or veal stocks (whether homemade or store bought) into ice cube containers. Once frozen, crack them into a ziplock bag and leave in the freezer for easy access to perfectly measured tablespoons every time!  The other method is to half fill a ziplock bag and freeze. you can then snap off what you need. 

You can throw them into such things as sauces , stir fries or pastas.

Crispy Skinned Chicken, Every Time

Yum

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To get perfectly crispy skin on chicken (the only reason to eat chicken) simply place oiled and salted pieces of chicken skin-side down into a cold pan then turn onto a medium to medium-high heat for around 10 minutes until golden brown and shatteringly crisp! Turn over the chicken pieces and cook for 3-5 minutes or until cooked through. Rest for 5 minutes before serving...