Go Beema!

Nice work, keep it up!

Simple Chicken Stock

A Chicken Carcass (Buy a whole chicken, remove the legs, breasts and wings)
An Onion
A Carrot
Couple of Bay Leaves
Tablespoon of black peppercorns

Chop the chicken bones up into managable size pieces, chop the onion into 4 pieces, and the carrot into chunks - don't be delicate, don't even bother peeling the veg.

Put a large pot on a high heat, squirt a little oil in the bottom and fry the chicken bones hard until they are almost burning, add the onion and carrot and keep frying and stirring the bits around so that why colour on all sides.
Then cover with water and add the bay leaves and peppercorns, have a good scrape at the bottom of the pan to get the burnt bits off and then bring it all back to the boil. Let it simmer for 45 minutes or so, discard the solid bits by passing it through a sieve then it's ready to use.

If I'm doing a risotto then I usually put the stock on whilst I'm preparing the other ingredients, so it's ready to use when I need it, then put the remainder into a jug in the fridge for use over the next few days.