All-purpose stock

• 2 carrots
• 1 onion
• 1 leek (optional)
• 1

Peel and chop the carrots and onion. Trim and chop the leek and celery, if using them. Put the carcass in large pieces or the raw meat bone into a large saucepan. Add the water, salt and peppercorns. Slowly bring to the boil, removing scum when it rises to the surface. Add the bay leaf and vegetables, and simmer gently, uncovered, for 2 hours. A gentle simmer prevents the stock from turning clo