How to make chicken stock

Put you carcass and chicken bones in a suitably sized pot

cover with cold water, then bring to the boil

Get your, onion, celery, leek, carrot and garlic and wash and roughly chop

Here's how to wash a leek. First split it 3/4 from the bottom

Then turn and do the same so you have a cross.

It will all fan out now so you can wash the dirt out while keeping the leek from falling apart making it easier to chop

Like this

Peel of the outer leaf as you are going to use this for your bouquet garni

Get your cloves

And stud your onion

Now bouquet garni time. Get some thyme

Some bay leaf and some parsley and bundle up

Like this

Then get your twine and tie it al together

Like this

By now your chicken bits will have come to the boil, so get a colander ready to refresh your chicken bits

Let all the scum rise to the top

Ok. Boiling. Pour into the colander and rise in cold water

Blanching helps get rid of the impurities in the bones that can cloud the stock.

Time for another bath:)

Give your pot a wipe out

And return chicken bits

Cover with cold water and bring to the boil

Add 1/2 tsp salt

Nearly boiling

Add your veg and bouquet garni

And simmer on a low heat for 3 hours

Skim any scum that rises to the top as you want a nice clear stock

Looking good

Get a colander ready over a pot to collect the stock, you would not believe the amount of trainees chefs who have kept the bones and poured the stock down the sink!!!

This smells bloody awesome

And there you go, lovely aromatic chicken stock. Now you want to chill overnight so the left over fat rises to the top and you can easily lift it out in the morning. Then reduce, make soup, whatever!

Here it is the next morning with the fat solidified

Pour through a fine sieve into another container

And there you go.