Ingredients:
- Carcass from a roast chicken or about 2 pounds chicken bone, chopped into pieces
- 3 large carrots, peeled
- 1 parsnip, peeled
- 1 large leek, washed
- 2 onions
- 1 stalk celery, trimmed
- Small bunch of parsley
- Sprig of thyme
- 1 bay leaf
- 4 black peppercorns
- 8 cups boiling water
Directions:
- Put the carcass into a large, heavy-bottomed saucepan.
- Roughly chop all the vegetables and add to the pan together with the herbs and peppercorns.
- Pour in the water, bring to a boil, and then remove all the surface sediment with a slotted spoon.
- Half cover the pan and simmer gently for 1 1/2 hours or until the liquid is reduced by half.
- Allow to cool, then leave in the fridge overnight.
- Remove any congealed fat from the top in the morning.
- Strain the chicken and vegetables to make the stock.
