Homemade chicken stock

Method

1. Heat the oven to 160°C fan/gas 4. While you wait, break up the chicken carcass into pieces (be careful of sharp bones) and put on an oven tray along with any other bones or trimmings you have. Put in the oven and roast for 40 minutes.
2. Meanwhile, put a large stockpot or saucepan over a low heat and add the oil, followed by the sliced vegetables. Cook, stirring often, until they are soft and caramelised (about the same time it’ll take to roast the chicken).
3. Put the roasted carcass and bones in the pan with the vegetables, leaving behind any rendered fat in the tray. Discard the liquid fat in the tray, but add a splash of water and use a wooden spoon to scrape up the dark caramelised bits stuck to the bottom (putting the tray over a medium heat will help dislodge these further if it’s hobsafe). Pour this liquid into the pan.
4. Fill the pan with cold water – around 3 litres – then turn up the heat to medium-high to bring it to the boil. Once boiling, turn it down to a gentle simmer and use a ladle or serving spoon to skim off any foam or fat which rises to the surface. Once it’s looking clear and no more fat or foam appears, add the bouquet garni, peppercorns and veg peelings or trimmings (if you have them).
5. Simmer over a very low heat, uncovered, for 4 hours, checking in on it every now and again to see if any more skimming is needed. Over this time it will reduce down into a concentrated stock. Carefully strain the stock through a large sieve into a smaller saucepan or bowl, then give it a final check and skim for fat. Leave to cool, then transfer to a container and keep in the fridge or freezer.