Chicken Stock

• 1 chicken carcass and bones from a carved chicken
• 1 onion, roughly chopped
• 1 turnip, roughly choppe

Put the chicken carcass into a large pan with the vegetables and herbs. Cover with the water and bring to the boil, then reduce the heat, cover and simmer gently for at 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.