1 free range chicken or bones and carcass
1 large onion roughly chopped
1 stalk of celery roughly chopped
1 carrot peeled and roughly chopped
muslin and cooking string to make bouquet garni
1 bay leaf
2 litres cold water
In a saucepan place chicken, onion, celery and carrot. To make bouquet garni cut a small square of muslin and place in the bay leaf, peppercorns, parsley and thyme, tie with string and place into saucepan followed by the water.
Bring to the boil then simmer for 2 hours, removing any scum that rises to the surface.
cool and strain then place into the fridge, remove any fat that settles then use or freeze.