Chicken stock

Source: the Independent Magazine

Note: "This is a really simple base for soups, stocks and sauces."

Washed bones from a chicken carcass, chopped into pieces
1 leek and 1 stick of celery, washed and chopped
1 medium onion, peeled and roughly chopped
1 large clove of garlic, peeled
10 white or black peppercorns
A few sprigs of thyme
1 bay leaf

• Put all the ingredients into a saucepan and cover with about 3 litres of water
• Add half a teaspoon of salt, bring to the boil, skim and simmer gently for 1 hour. Remove chicken with a slotted spoon
• Continue to simmer for another 30 minutes, topping up with water if necessary, then strain through a fine-mesh sieve
• Remove any meat from the carcass for the garnish for the soup.