Chicken Stock

• About 750 g chicken bones and carcass
• About 150 g mixed onion, celery and carrot, roughly

Blanch the bones and carcass, drain and rinse. Place in a pan with the remaining ingredients and bring to the boil. Simmer for 2-3 hours, skimming often. Strain the stock and let cool, then refrigerate for up to 3 days.