Preheat the oven to 200℃
Place the chicken carcasses onto a large roasting tray and place into the oven for 10 minutes, then remove from the oven and pour off any chicken fat. (This is great for finishing sauces or making chicken fat mayonnaise.)
Add the chopped vegetables to the roasting tray and return to the oven, roast for a further 30 minutes, stirring occasionally to achieve an overall caramelisation. Once ready, remove from the oven and transfer into your stock pot.
The roasting tray will have plenty of caramelised pieces stuck to the bottom, add some water to the tray and place over the heat or back in the oven, using a wooden spoon, scrape every last piece from the bottom of the tray and tip into your stock pot.
Now using the wooden spoon or a rolling pin gently crush the chicken bones in the pot and add the herbs, black pepper, a tiny pinch of salt and cold water to cover everything.
Place the stock onto the heat and bring it to a boil, once it begins to simmer, reduce the heat. Using a ladle or spoon skim off the impurities that have risen to the surface. Simmer gently for around 1.5 hours, skimming every 30 minutes or so.
Your stock is ready once the bones are falling apart from each other.
Strain the stock through a sieve into a fresh pot or container. If you want to achieve a more flavoursome and intense stock then place it back onto the heat and reduce by simmering gently, skimming as you go until you’ve achieved the perfect flavour.
Once ready, cool completely before refrigerating or freezing.
