By Paul Gayler
A light, clear, refined chicken stock, ideal for sauces and soups.
Put the chicken carcasses in a large saucepan, cover with cold water and bring slowly to the boil. Skim off any impurities that rise to the surface, then add the vegetables and bouquet garni. Simmer very gently for 4 hours, then strain through a fine sieve and leave to cool. Refrigerate the stock until it is required or freeze.