Chicken Stock

After we made the curry last night we had some leftover chicken bones and pieces that were just begging to be turned into stock. So, armed with my trust Jamie Oliver cookbook and I set about chopping vegetables and grabbing herbs, all ready to throw into the pot.  Then all I did was add water, turn on the element and it did it all itself. Now I have some fresh chicken stock to use in the chicken dish I'm making later in week - bring it on!

2kg chicken carcasses, chopped

1/2 head of garlic, broken up but not peeled

6 handfuls of fragrant root vegetables (onion, carrot, celery), chopped

3 bay leaves

3 handfuls of mixed fresh herbs (rosemary, parsley, thyme)

5 whole black peppercorns

5 litres of cold water

Chuck all the ingredients into a large, deep pan and bring to the boil. Turn the heat down and simmer for 1-3 hours, skimming as necessary. Pass through a sieve, and once cool you can keep it in the fridge for 4 days or the freezer for up to 3 months.