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1 uncooked chicken carcass or whole chicken about 1kg/2lb 4oz)

3 bay leaves

1 tsp black peppercorns

2 celery sticks, leaves included, roughly chopped

2 carrots, unpeeled, chopped

1 onion, unpeeled, halved

3 sprigs thyme

2L/3pt cold water

All stock recipes make approximately 1.5L/2¾pt

Put all the ingredients in a large stockpot, adding extra water if necessary to ensure the chicken is covered by about 2.5cm/1in water. Bring to a gentle simmer and continue to simmer for about 1½–2 hours, skimming off any scum with a large spoon, as the stock simmers. Leave to cool slightly before straining through a fine sieve.