Chicken Stock

• 2 chicken carcasses, raw or roasted, with giblets if possible
• 2 large carrots
• 1 large onion, skin on, halved

Place all the ingredients except for the salt and pepper in a large saucepan or stockpot and cover with cold water (about 4 litres). Bring to the boil and then turn down the heat to a gentle simmer, skimming off any scum. Simmer for about 1½–2 hours or until the stock has reduced roughly by half, a