Ingredients

• 1 carcass chicken carcass, broken up
• 1 litre / 1¾ pints boiling water
• 1 onion, sliced
• 1 carrot, sliced
• 1 celery, sliced
• a handful parsley stalks
• 1 bay leaf
• a few peppercorns

Method

1. Break up the chicken carcass and place in a large pan with other trimmings (no fat).
2. Add 1 litre / 1¾ pints of boiling water, the sliced onion, carrot and celery, a handful of parsley stalks, one bay leaf and a few peppercorns.
3. Slowly bring to a boil, then reduce the heat and simmer for 1½–2 hours, skimming occasionally. Do not allow the stock to boil vigorously or it will turn cloudy.
4. Strain immediately, leave to cool, then chill and skim off the fat layer.

Notes