1 chicken carcass left over from roast or 1kg roast chicken wings
1 onion
1 leek
2 sticks celery
1 carrot
1 small bunch parsley
1 small bunch thyme
1tsp white peppercorns


1 Prepare the veg for the stock by peeling then slicing thinly.

2 Place a splash of cooking oil in a large casserole or saucepan, add the vegetables and cook until lightly browned

3 Add the chicken carcass or wings to the pan, cover with cold water, and bring to the boil.

4 Immediately turn down to a simmer, skim the surface of any scum with a ladle, and cook for two hours, skimming as often as you can.

5 After two hours, turn off the heat and add the parsley, thyme and peppercorns. Leave the herbs and spices to infuse for 10 minutes or so, then strain the stock through a fine mesh sieve.

6 The stock can be refrigerated for up to five days, or frozen for up to three months. If you choose to reduce the stock for sauce, it will keep refrigerated for a couple of weeks. A good trick is to reduce the stock, then freeze in an ice cube tray giving you homemade stock concentrate which costs a fraction of the ready bought stuff, tastes much nicer and is much healthier.