Chicken Stock

Ingredients:

• 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:

1. Chop the chicken carcass into 3-4 pieces and place it in a large saucepan with the remaining ingredients.
2. Bring to the boil, removing any scum from the surface. Lower the heat and simmer for some time.
3. Strain the stock through a muslin-lined sieve and leave to cool completely before refrigerating.
4. When chilled remove the fat that has risen to the surface, to leave the clear stock underneath.