Makes: 500ml, Time: 4 hrs

Ingredients:

• Carcass of a 1.6kg roasted chicken, inc. leg bones, wings and skin
• 1 large onion, wedged
• 1 carrot (200g), thickly sliced
• 2 large sticks celery, wedged (plus tops)
• 2 bay leaves
• 1.½ tsp parsley
• ½ tsp thyme
• ⅛ tsp pepper
• 2.5ltr cold water

Method:

1. In medium stock pot; place all ingredients and cover with water (approx 2.5ltr).
2. Bring to boil. Simmer covered, for 3.½ hours.
3. Skim off foam periodically.
4. Remove carcass and veg. Strain. Cool.

Tip: Keep chilled for 3 days or freeze for 3 months. Defrost overnight before using.

Tip: Use in soups, stews, pies, couscous, rice/risottos, gravy and sauces. Works well in Minestrone, Chicken and Potato Pie, Chicken and Mushroom Pie, Ham and Potato Soup, Bacon and Sweetcorn Chowder, Spiced Couscous, Tarragon Cream Chicken.