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Chop onion, leek, carrots and celery
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Add all veggies, herbs and chicken carcass to large stock pot, and cover with water
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Bring to a boil, and then reduce to a simmer.
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Leave to simmer 3-4 hours.
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Remove bones and strain stock.
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Refrigerate, freeze or use immediately.
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Stock will keep in the fridge for 2-3 days, and in the freezer for 4-6 months.