Points to remember
- Place chicken carcasses/bones into large pan and top with cold water. Heat to a gentle simmer and skim off any protein scum which rises up. Top up with cold water.
- Add vegetables and bouquet garni. Bring to a simmer again but do not let the stock boil vigorously. Regulate the heat so that a few bubbles rise to the surface. Skim regularly and keep the ingredients covered by topping up with cold water. Cook uncovered for 3-4 hours.
- Strain the stock, pour into a clean pan and boil fiercely to reduce the stock and intensify the flavour.