Chicken Stock

Method:

1. Chop the chicken carcass into small pieces. Roughly chop the onion, carrot, and celery.
2. Transfer all the ingredients to a large casserole pan. Cover the ingredients with cold water and bring to a boil.
3. Once brought to a boil, reduce the heat to bring the stock to a simmer. Skim off any foam that has built up on the surface and discard.
4. Cook for 45 minutes at a simmer, topping up with water to keep all of the ingredients submerged.
5. Remove from the heat and take out the chicken carcass pieces with tongs. Leave the stock to cool a little, then strain the stock through a fine mesh strainer into a large bowl. Discard the solids.
6. Return the stock to the pan and reduce for 10 minutes on low heat.
7. Turn off the heat and allow the stock to cool down. A scum layer will form on the surface. Skim this off and discard.
8. Leave the stock to cool. You can refrigerate this stock and it will keep for 5 days. Alternatively, freeze it, and it will keep for up to 3 months.