Chicken carcass, bones and wings
Celery stick x2
Bay leaf x3
Black pepper corns 6
Fresh parsley and thyme (big handfuls)
3 ltr water
Roughly chop the vegetables and place in a large pan with the chicken, water and remaining ingredients. Gently bring up to boiling point then reduce to a gentle simmer .
Simmer for 3 hours skimming off any scum.
Strain through a fine sieve squeezing every last drop of liquid and loveliness from the soft vegetables.
For an ‘oriental’ stock add garlic and a couple of chilles (with or without seeds).