makes 1.8 litres/3pt
Put the chicken carcass in a large stockpot and cover with 3 litres/ 5pt water. Add the remaining ingredients, and bring to the boil over a high heat.
Skim off any cloudy scum that rises to the surface and, once the scum stops forming, reduce the heat to medium and simmer, uncovered, for 2 hours. If you wish to reduce the stock, stir over a high heat until reduced to the required amount.
Carefully strain through a fine-mesh sieve and leave to cool. Refrigerate for 8 hours or overnight, then skim off any fat from the surface.
Store in the refrigerator and use within 3 days, or divide into portions and freeze until needed.