MAKES ABOUT 1-2 PINTS

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Ingredients

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1-2 raw or cooked chicken carcasses or a mixture of both
giblets from the chicken if you have them, don't worry if you don't (neck, heart, gizzard) 
1 onion, quartered
1 leek, split in two
1 outside celery stick, roughly chopped
1 carrot, roughly chopped

6 black peppercorns
a few parsley stalks
sprig of thyme
 

Method

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You can chop up the carcasses as much as possible to help fit it into your saucepan or put it in whole. Put all the ingredients into a saucepan and cover with cold water. Bring to the boil. Skim the fat off the top with a tablespoon. Simmer for 2-3 hours. Strain and remove any remaining fat. Do not add salt. Leave to cool before storing in fridge or freezer.

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TIP: You can use pheasant, pigeon, duck and partridge instead of chicken in this recipe.