Chicken carcass stock

Just got in from my first session with Brit Mil Fit in Victoria park. Yes it's military fitness, yes it was cold, yes it was fairly tough, yes I got so muddy, but it was brilliant...... Watch this space to see if I keep it up.......

As I've polished off that roast chicken I can make a little stock to stick in the freezer.  I always forget to do this after a roast and it will be so good to have it at hand when I fancy making a good brothy Thai soup or some such and really it's so much better than any stock cube that Marco Pierre White might (quite bizarrely!) suggest. Don't get me wrong I have chicken and vegetable stock cubes/liquid in the studio for an emergency but when I have the choice, fresh is more than infinitely better.

Anyhow here's what I did...

1 chicken carcass picked to the bone!
a couple of large carrots chopped
a leek or 2, chopped
an onion, chopped
few sticks celery
few black peppercorns
2 bay leaves
some parsley stalks

Bung all in a large pot. Cover with cold water. Bring to a boil, reduce heat and simmer gently for 2-3 hours or so. Skim off any gunk occasionally. When it's ready, strain through a fine sieve, cool then chill and/or freeze.

I do usually try and keep those veggie ingredients around and you could of course add other bits and pieces. Other herbs, maybe thyme or a touch of tarragon. Just don't go too heavy on it or your stock will just taste of that herb. I'm often fond of popping a star anise in sometimes to happily infuse. Also a few cloves of garlic would give a gorgeous sweetness.
Nb. Check out my recipe on here for Parsley soup and that gives a fuller idea of chicken stock making.