Chicken Stock

• The carcass of a 1.5 kg chicken, broken into pieces (raw or cooked: raw will obviously give up more flavour, but a cooked bird will still make a worthwhile stock)
• 1 smallish onion

Put all the ingredients except the dried thyme into a saucepan and bring to a simmer. Skim off any scum that rises, add the dried thyme and simmer very gently for about an hour (more won’t hurt). Strain, cool and refrigerate until needed.