/ck/ - Food & Cooking

Next make the stock.

Chicken carcass
Onions, halved
Carrots, broken in half
Celery, broken in half
Head of garlic, halved
Whole black peppercorns
Bay leaves

Top off the pot with water, bring to boil, drop the heat and let it go as long as you have.

Note - use whatever you want in the stock. Extra veg, herbs, whatnot. Just don't add salt because we'll put it in later. They say start it with cold water, don't know if it's better than hot but I've always done it that way.