Ingredients

Steps

• Place chopped leeks into a large stockpot without heat.
• Add large carrot pieces to the pot.
• Add peeled onion, thyme, halved garlic head, and peppercorns to the pot.
• Add chicken carcass and wings then cover with 2.8 litres of cold water.
• Bring the liquid to a simmer over gentle heat and cover for 1.5 to 2 hours.
• Skim any scum from the surface using a ladle during the first half hour.
• Strain the stock, discard the solids, and allow to cool before storage.