hop the leek into three large pieces and place in a stockpot or large heavy-
Add the chicken carcass and wings to the pot. Pour in enough cold water to cover the chicken, about 2.8 litres/5 pints. Turn the heat on to a gentle heat and bring the stock to a simmer. Simmer, covered, for 1½-
At the end of the cooking time, strain the stock, discarding the vegetables and chicken pieces. Allow to cool. You can use the stock as it is, store in the fridge for up to three days, or freeze for up to three months for future use.
1 stick celery
several sprigs fresh thyme
10 black peppercorns
1 chicken carcass, cut into 3
20 chicken wings