1 cooked chicken carcass, raw giblets and
trimmings from the chicken
1 onion, roughly chopped
2 large carrots, roughly chopped
1 large celery stick, roughly chopped
1 bay leaf
a few parsley stalks, lightly crushed
1 thyme sprig
3 pints water
Method :
Chop the chicken carcass into 3-4
pieces and place it in a large saucepan with the remaining
ingredients. Bring to the boil, removing any
scum from the surface. Lower the heat and simmer for
120-150 minutes. Strain the stock through a
muslin-lined sieve and leave to cool completely before
refrigerating. When chilled remove the fat that
has risen to the surface, to leave the clear stock underneath.
