A year and a bit ago, I roasted a chicken (Stabbed a lemon, half-sliced it, put a bay leaf inside the lemon, put the lemon inside the chicken, put the chicken inside the oven, waited a bit) and then made stock from the remains.

Actually, I put the remains in a saucepan of cold water with some vegetables and then left it for several hours, after which I was alerted to a horrible burning smell, the smoke alarm went off, and the kitchen stank of burning bones for days.

About six months ago, I roasted a chicken (Herbs inside and out, bacon over the back, covered in tin-foil and thrown in the oven) and then made stock from the remains.

Actually, I put the remains in a saucepan of cold water with some vegetables and then left it for a while, then went to bed, and was alerted by my partner waking me up to ask if I’d meant to leave the stove on, and that it was running out of water.

Yesterday, I roasted a chicken (Stabbed a lemon, put it in the chicken, onions around the roasting tray, season the back for crispier skin) and then today I made stock from the remains.

Actually, I put the remains in a saucepan of cold water with some vegetables and then left it for a while, then remembered I had done this, and filtered the stock out from the saucepan into heat-proof bowl (As Certified By Nigella) and was just throwing the hot carcass into the bin when, with an alarming snap, the bowl cracked down the side like the scar of Harry Potter and deposited the fresh stock all over the countertop and the floor below.

I think I’ll go back to Oxo cubes for a while.