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. Cover with a lid and bring to a simmer. Let this simmer gently for 10-15 minutes before placing it in the oven for about 2-3 hours. 

5. Remove from the oven and let this cool before straining into a jug or bowl. 

6. It can be kept in the fridge for up to 7 days. You might need to remove some of the fat from the surface of the stock the next day. Alternatively you can strain and cook with it straight away.