Chicken Stock

In a large stock pot, lightly soften the vegetables in the butter without colouring. Add the garlic, bay leaf, thyme, peppercorns and chopped carcasses. Cover with the cold water and bring to a simmer, skimming all the time. Allow the stock to simmer for 2-3 hours. Strain through a sieve. The stock is now ready to use and will keep well chilled or frozen.

In a large stock pot, lightly soften the vegetables in the butter without colouring. Add the garlic, bay leaf, thyme, peppercorns and chopped carcasses. Cover with the cold water and bring to a simmer, skimming all the time. Allow the stock to simmer for 2-3 hours. Strain through a sieve. The stock is now ready to use and will keep well chilled or frozen.