Chicken stock

• 1 chicken carcass
• 1 large carrot
• 2 onions
• 2 stems celery
• 4 cloves garlic
• 1 piece fresh ginger
• 2 bayleaves
• 2 pinches salt

1. Put a large pan on the stove and half fill with water.
2. Bring to the boil and add the chicken carcass and giblets.
3. When foam appears on the surface, skim off with a large spoon or ladle and discard.
4. Wash and peel the other ingredients
5. Add to the pan, cover and leave to simmer for 1 and a half hours on a very low heat
6. You can use half the stock to make a vegetable soup, which is what I did at the weekend.
7. Just add whatever veg needs using up, cover and cook over a moderate heat for 30 minutes.
8. Then blitz in the liquidiser and serve.
9. Freeze the stock you don't need in recipe-size portions.

chicken carcass, carrot, onions, celery, garlic, fresh ginger, bayleaves, salt

Taken from cookpad.com/us/recipes/315226-chicken-stock (may not work)