Remove any excess fat from the chicken carcasses, roughly chop them and place in a large saucepan covered with cold water. Bring to the boil, reduce the heat and simmer for 30 minutes, skimming frequently to remove the impurities that float to the surface. Add the chopped vegetables, herbs, crushed white peppercorns and a large pinch of salt and continue to cook for a further 1½ hours. Continue to skim the stock frequently. Adjust the seasoning if necessary. Pass the chicken stock through a fine sieve into a stainless steel container and refrigerate to solidify any fat that may rise to the surface. Remove the fat before using.
© 2005 Liam Tomlin. All rights reserved.