Easy formula for chicken stock
- 3-4 chicken carcasses (I freeze left overs from a roast and make soup once I have enough)
- 1 Onion
- 3-4 stalks celery
- 3-4 carrots
- bouquet garni
- enough water to cover
'smoosh' chicken carcasses so that they fit easily into a large pot. Add onion (quartered), carrots (sliced or quartered. No need to peel unless you want to), celery and bouquet garni. Cover with water.
Heat gently until boiling. Cover and simmer for 3-4 hours.
If using straight away, you're done! If wanting to store take lid off and reduce until approx half the liquid has gone