Aromatic Chicken Stock

• 4 free-rangechicken carcasses
• 2 litres (70 fl oz) water

Thoroughly scrub out your sink to wash the bones in later.

Place the chicken carcasses in a medium saucepan and cover with cold water. Place over high heat and bring to the boil. Once boiling, remove from the heat and strain the bones, discarding the liquid. (This method is called cold-water blanching and I use it for many of our stocks.) Wash the pan well and rinse and scrub the chicke