- 2 sticks celery, cut into 4cm pieces
- 150g carrots, halved
- 1 onion, quartered
- 2 bay leaves
- 2 sprigs thyme
- 2 tsp black peppercorns
- Bones from a roast chicken
Put the chicken bones in a large saucepan, breaking them to fit them in the pan if necessary. Add 2 litres cold water – it should cover the bones by about a cm. Bring to the boil and simmer for 5 minutes, skimming off and discarding any scum that rises.
Add the celery, carrot, onion, bay leaves, thyme and peppercorns. Bring back to the boil, cover the pan and simmer very gently for 2 - 3 hours.
Strain through a sieve and eat straight away or cool and store in the fridge.