1bulb garliccut through the centre to expose the cloves
A few sprigs parsley
A few sprigs thyme
2tsppeppercorns
Saltto taste
Instructions
Preheat the oven to 220C/Gas 7.
Cut the chicken’s spine into 1-2 inch pieces and add to a roasting tray with the rest of the bones, wings, and wing tips, being sure not to waste any chicken. Add the onion, carrots, leek, celery and garlic to the tray and roast in the oven for 20 minutes, or until the chicken starts to brown. (This step is optional. If you’d like a lighter stock, add the raw ingredients straight to a stock pot).
Transfer the chicken bones and vegetables to a large stock pot or saucepan, fill with cold water and bring to the boil. While heating, add the bay leaves, herbs, and peppercorns to the pan. Do not add salt at this point.
As the liquid heats, skim the surface with a spoon or ladle to remove any scum that forms.
Once boiling, reduce the heat, cover and gently simmer for at least 4 hours, adding more water if need be.
Strain through a cheesecloth or fine-mesh sieve and taste for seasoning. Add salt to taste.