Chicken Stock

• 4½kg Raw chicken carcasses
• 7½litres Cold water
• ¼ Head

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