White chicken stock

• 1 kg raw chicken carcasses or chicken wings
• 4 bay leaves
• 10 sprigs</

Place the chicken in a deep pot and cover with 4 litres of cold water. Bring to a boil over a medium heat, then skim off any impurities or scum and add in the bay, thyme and peppercorns. Simmer for 1 to 1½ hours until the carcasses break up easily.

Carefully strain the stock through a fine sieve into a bowl and leave to cool. Store in the fridge for up to 4 days.