Sort ingredients
twirl22
QR Code
Listen
Pdf
Preheat the oven to 220°C, gas mark 7. Arrange the chicken bones in a lined roasting tin, drizzle with a little oil and roast for 20-30 minutes until golden.
Pour the rendered chicken fat from roasting the bones into a large saucepan, put over a high heat, then add the onion, celery, carrot, garlic and peppercorns. Cook until the vegetables are beginning to colour. Add the roasted chicken bones, pour over just enough water to cover the bones and vegetables and bring to the boil.
Reduce to a simmer and remove any scum that accrues on the surface with a spoon. Simmer for at least 1 hour 30 minutes, or up to 3 hours. Strain into a large bowl and cool over ice. Transfer to a lidded container and chill in the fridge for up to 3 days, or in the freezer for up to 3 months.