1 kg chicken carcasses/necks/drumsticks
Cold water to cover
1 brown onion
1 stick of celery
1 medium carrots
1 Bay leaf
Small bunch of thyme
A few parsleys stalk
Peppercorns a few
Wash chicken to remove blood and chop.
Place bones and necks into a suitably-sized clean pot. Add the water, making sure that it completely and just covers the bones and bring to the boil.
Turn down to a slow simmer and skim well any foam that appears on the surface.
Clean and wash the vegetables, cut them into a rough dice and add to pot with the herbs and pepper.
Simmer for 3 to 4 hours, skimming the surface as often as necessary. If the water level evaporates below the level of the bones, top up with fresh water.
Strain the stock, store or use.