Ingredients
1 onion
1 carrot
2 stick celery
1 leek
1 chicken carcass
1 bay leaf
1 sprig thyme
4 litres/4 pints water
Method
1. Take a large pan. Chop in carcass and all vegetables, bring to the boil skimming all the time. Simmer 2-3 hours. Strain through a sieve. Stock is now ready to use. Refrigerate or freeze (can be frozen in ice cube trays for small quantities).
