By Barry Horne
(makes 4 litres)
Leftover Chicken carcass, including bones and wings.
3 Celery Sticks
5 Black Peppercorns
2 Bay Leaves
Water to cover
1 Large Pot
Chop the vegetables, keep the pieces large as they will be cooking for some time.
Add all the ingredients into a large pot and cover with cold water. Bring to the boil, then turn down to a simmer and cook for four hours on a low heat.
Once cooked, strain the stock and throw away the vegetables and carcass.
Put the strained stock back into a saucepan and place on a high heat and reduce by a third to concentrate the flavour.
Once it has reduced, then you can start to season with salt and pepper. Don't do this too early as the broth can become too salty.
Use this broth as a drink or for the base of a soup or a ramen.