Makes 1ltr approx
Chicken carcass with giblets, skin and wings
2 Carrots, washed and halved
1 Large onion, halved
2 Celery sticks, washed and halved
2-3 Cloves garlic
2 Bay leaves
5-7 Whole peppercorns
1.5 ltrs Water or enough to cover the carcass
Place everything in a very large saucepan and cover with cold water.
Bring to the boil with the lid on, simmer gently (small bubbles rising to the top) for 1-2 hours.
Strain the stock into a jug using a sieve, allow to cool. Spoon off any fat and chill or freeze. Chill in a fridge and use within 2-3 days or freeze.