• 900 g/2 lb raw chicken carcasses, with giblets and feet (but no livers)
• 2 onions, sliced
• 2 carrots, sliced
• 2 sticks of celery, chopped
• 6 parsley stalks
• 1 sprig of thyme
• 3 bay leaves
• 1 tablespoon black peppercorns

Put all the ingredients into a large pan, and add 2.25 litres/4 pints cold water. Bring gently to the boil, skimming off any scum that rises to the surface. Cover and simmer steadily for 1 hour. Strain through a very fine sieve and leave to cool.

When cool, lift off the fat that has set on the surface; this can be saved and used for other dishes. Use or freeze the stock as required.