Ingredients
- 1 kg chicken carcasses, legs or wings chopped
- 3 cloves garlic, unpeeled
- 3 celery sticks, roughly chopped
- 1 leek, roughly chopped
- 1 onion, roughly chopped
- 1 carrot, roughly chopped
- 2 bay leaves
- 1 sprig fresh rosemary
- 3 sprigs fresh parsley
- 3 sprigs fresh thyme
- 3 whole black peppercorns
- 3 litres cold water
Method
Step 1
Place the chicken carcasses, garlic, vegetables, herbs and peppercorns into a large, deep-bottomed pan.
Step 2
Add the cold water and bring to the boil, skim immediately, then turn heat down to a simmer.
Step 3
Continue to simmer gently for 2-3 hours, skimming the top every 30 minutes.
Step 4
Remove from the heat and pass the stock through a fine sieve/strainer.
Allow to cool, then refrigerate.
