- Carcasse of 2 chickens, neck and giblets included. I used raw carcasses, but, as you well know, you can also make a terrific stock from the carcasse left over from a roast chicken.
- 2 onions, roughly chopped
- 3 large garlic cloves, unpeeled and squashed
- 4 carrots, roughly chopped
- 6 celery sticks, roughly chopped
- 2 large bay leaves
- A bouquet of fresh thyme
- A bouguet of parsley
- 3 sprigs of rosemary
- 10 black peppercorns
- 5 liters of cold water
- Use your largest, deepest cooking pot for this.
- Throw all your ingredients in and cover with cold water.
- Put on the hob and bring to the boil.
- Turn back the heat and leave to simmer for 4 hours, skimming when necessary.
- Take it off the hob and drain through a colander or sieve, saving the liquid in a clean pot or bowl.
- Leave the liquid to cool as rapidly as possible. I was lucky that it was freezing so I left it (covered up) outside near the backdoor for a couple of hours.
- Once cool, you can divide into small containers and freeze for later use.
- Meat can be picked of the carcasses for any kind of use. I used it in my chicken soup.
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