chicken carcass/wings . 5 kg
onions, peeled 12
carrots, peeled 2
cloves of garlic, crushed 2
leeks, washed and blemishes removed 1
celery sticks 2
bay leaf 1
sprigs of thyme, small 1
whole white peppercorns 5g
water, cold :7 litres

1 Remove any excess fat from the chicken
carcasses and wash off under cold water.
2 Place all the bones into a pot that will hold all the
ingredients, leaving 5 cm at the top to skim.
3 Add all the other ingredients and cold water, and
bring to a simmer; immediately skim all the fat that
rises to the surface.
4 Turn the heat off and allow the bones and
vegetables to sink. Once this has happened, turn
the heat back on, skim and bring to just under a
simmer, making as little movement as possible
to create more of an infusion than a stock. Skim
continuously.
5 Leave to simmer for 2 hours then pass through a
fine sieve into a clean pan; reduce down rapidly,
until you have about 4 litres remaining.