Chicken Stock

Method

1. Break the chicken carcass into smaller pieces and place in a large pan or pot.
2. Add 2 litres of cold water and bring to the boil. With a slotted spoon, remove any scum from surface of the stock.
3. Add vegetables and flavourings. Half cover the pan, reduce the heat to very low, and simmer gently for 2 hours until stock is reduced by half.
4. Remove pan from heat and strain stock, discarding bones and vegetables. Leave stock to cool before skimming off any fat which rises to the surface.