Chicken Stock

• 3.5 kg chicken carcasses, and wings if possible
• 1 head of celery, halved

Put the bones, on their own, into a large saucepan. Add enough cold water to cover the bones and bring to the boil. Skim off all the impurities that rise to the surface. Replace the removed water with more cold water. Bring this back to the boil and skim again.

Now add the veg and aromatics, and bring back to the boil. Reduce the heat and simmer, uncovered, for about 3 hours, skimming o