Chicken Stock

1 chicken carcass, or trimmings such as legs and wings on the bone

1 small onion, peeled and halved

1 carrot, rough chopped

1 tomato, halved

1 bay leaf

olive oil

1 handful parsley stalk

4 celery sticks, chopped

12 peppercorns

pinch of salt

3 litres water

Firstly, roast the chicken pieces in a prer-heated oven at 180 C/ Gas Mark 4, till lightly browned, should take around 20-30 minutes. Place all ingredients in a large pan or stock pot and lightly sweat till softened and then cover with the water. Bring to the boil and then reduce to a simmer for 30 to 60 minutes, depending how intense you want your stock. Strain through a muslin lined sieve and use straight away or cool and store.