An old chicken carcass
A handful of black peppercorns
2 celery sticks
There is no substitute for a decent chicken stock. For the well developed palate a stock cube simply won’t do. There are differences and these will influence the end result very considerably. For this stock we used an old roasted chicken carcass as the starting point . To that we added two leeks, two onions, two celery sticks, parsley stalks,lemon thyme, black peppercorns, and four bay leaves, which have been placed in a large pan of water. Now bring to the boil and then simmer for about two and a half hours.
Place in a jug or large bowl and allow to cool. Then place it in a fridge. The following day you will notice that you have a rich jelly like chicken stock with a layer of chicken fat above. The important thing is to be able to use the old bones and leftover meat bits to your liking and it is so much better than the stock cubes.