Ingredients

1 chicken carcass

1 large onion (or 2 small) quartered (leave skins on)

1 carrot, roughly chopped 

2 celery sticks, roughly chopped 

2 bay leaves

Sprigs of rosemary and thyme

2 small dried chillies

2-3 cloves garlic, skins on

1 tbsp salt

1 tsp black peppercorns 

Method

1. Set oven to 150C 

2. Place a dutch oven or a large pot on a medium heat and add the chicken carcass. Let this caramelise just for a couple of minutes, don’t stir.

3. Add the rest of the ingredients and cover everything with cold water.

4. Bring to a simmer on a high heat. Once simmering, reduce the heat, cover with the lid and let this simmer gently for another 5 minutes. Skim off any impurities. Now you can either reduce the heat further and cook for about 4-5 hours or you can return to the oven at 120C for 4-5 hours. 

5. Let this cool before straining through a fine sieve into a large bowl. Place in the fridge overnight and remove the layer of fat the next day.