Chicken Stock (Using leftover Roast Chicken)

Step 1: Bring all the ingredients to a simmer in a large saucepan until just boiling.

Step 2: Reduce the heat a little and simmer (just to below boiling stage), uncovered for 2 hours. (If you must you can use a lid) during cooking occasionally skim of any froth that forms.

Step 3: Sometimes I find to the end of cooking that I have to add a little water, so if you need to you can add a little water, don't add too much and simmer just a little longer then the 2 hours...... maybe 5-10 minutes more.

Step 4: Take the stock off and cool slightly, then strain the liquid.

Step 5: Refrigerate the cooled stock uncovered, overnight.

Step 6: Next day skim, off the fat, (you should have a beautiful jelly type stock underneath) which you can use, refrigerate for 2 days of freeze straight away.