• 1 chicken carcass and bones from a carved chicken
• 1 small carrot, chopped
• 1 onion

Put the chicken carcass into a large pan with the vegetables and bouquet garni. Cover with the water and bring to the boil, then reduce the heat, cover and simmer gently for a least 2 hours. Cool slightly, then strain through a very fine sieve. Cool completely, refrigerate and use within 2 days, or freeze and keep for up to 3 months.