Chicken Stock

• 250 g (9 oz) cooked chicken carcass (skin and meat removed)
• 3 litres (

Combine all the ingredients together in a large pot. Bring to the boil, then lower heat to minimum and cook for at least 3 hours, uncovered, skimming off any scum that forms on the surface about every 30 minutes. Cool the stock and strain to remove all solids. There should be about 2 litres (70 fl oz/8 cups) of stock, which, if not used immediately, can be stored for several days in the refrige