Don’t waste any bit of a fabulous roast bird.
Carcass from roast chicken
1 carrot cut into chunks
1 onion, quartered
1 celery stalk or 1/2 tsp celery seeds.
1/2 tsp black peppercorns
1 sprig thyme
bunch of parsley
1/2 tsp salt
Put the carcass, broken up a bit, in a large cooking pot.
Add everything else and enough cold water to cover.
Bring to the boil then simmer gently with the lid almost on for a couple of hours.
Strain and leave to cool before using or freeze it for later.
