Top chefs might start telling you to brown the bones blah blah blah but I find that it doesn’t matter whether you start with the remains of your Sunday roast or just kick of with a freshly dissected carcass the results are the same. The secret is to make sure that you have a good variety of other veg in the pot, you give it plenty of time for all the flavours to infuse and reduce the final mix.
Chop up the carrot and celery roughly and throw into the pot with the onion and the chicken carcass. You don't need to peel anything.
Add a quart of water, simmer gently for a couple of hours without the lid on the pot then remove from the heat and allow to cool.
Strain through a sieve and pick out the bones. You can remove any last remaining pieces of meat and throw them back in the pot. Place what’s left of the vegetables in the sieve and use the back of a tablespoon to squash out all the remaining juices – this will give your chicken stock a beautiful sweetness.
Put the stock back on the heat and reduce to half the volume, taste and season to your liking.