Easy chicken stock

Method

1. Put the chicken carcass and/or other chicken bones into your largest saucepan with the onion, carrots, celery, peppercorns, bay leaves, thyme  and parsley stalks and fill with cold water.
2. Bring just to a simmer, not a raging boil – as this encourages the surface scum to boil back into the stock. Using a ladle, skim off the scum (the froth that floats on the surface) as often as you want.
3. Cook for about 2-3 hours. Taste it – and taste it often – until the stock has a good depth of flavour.
4. To strain the stock, pour the contents of the pan through a strainer into a large bowl. Skim off any fat from the surface. If you have time, leave the stock to go cold, then chill overnight. The next day, lift off the solidified fat on top.