Makes 2 pints (1.1 litres)
2 carrots
1 onion
1 leek (optional)
1 stalk celery (optional)
1 chicken carcass or raw meat bone 4 pints (2.4 litres) cold water
2 level teaspoons salt
4-6 black peppercorns
1 bay leaf
Peel and chop the carrots and onion. Trim and chop the leek and celery, if using them. Put the carcass in large pieces or the raw meat bone into a large saucepan. Add the water, salt and pepper-corns. Slowly bring to the boil, removing scum when it rises to the surface. Add the bay leaf and vegetables, and simmer gently, uncovered, for 2 hours. A gentle simmer prevents the stock from turning cloudy.
Strain through a fine sieve and check seasoning. Allow to cool, then chill. Skim the fat from the surface of the chilled stock. Use within 3 days of making.
Variations: Other suitable flavourings for stocks are bacon trimmings or mushroom trimmings. You can also make stock with a turkey carcass or a cooked meat or ham bone.