Chicken Stock

1kg chicken carcasses or wings

1 carrot, cut into chunks

1 onion, skin on, cut into quarters

1 leek, cut into chunks

1 stick of celery, cut into chunks

1 garlic clove, bashed

bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string

5 peppercorns

1tsp white wine vinegar

Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer.

Skin off any foam that rises to the surface, then add the vinegar.

Simmer the stock for 6-8 hours covered.

Strain the stock through a fine mesh sieve and cool.

Scrape the fat that rises to the top (you can save this for Matzah Ball soup). Keep in the fridge for up to 5 days or freeze for up to 3 months.