Preheat oven to gas 6, 200°C, fan 180°C. Place 6 large chicken legs with meat or a mixture of bone – in thighs, backs and legs in a very large roasting dish.
Peel and chop 3 carrots, 2 yellow onions and 4 sticks of celery. Add to the chicken in the roasting dish. Season liberally and roast for 1 hour, then remove.
Put the chicken, veg and juices in a pot. Add 3 peeled cloves garlic, 3 peppercorns, 2 bay leaves, 3 litres of cold water and bring to a boil.
Part cover the pot with the lid. Turn the heat down to a low simmer and cook for 2 hours – it should just be bubbling slowly. Don’t stir, or it will become cloudy.
Remove from heat and scoop out the chicken pieces when cooked through with no pink showing (save for sarnies or pies). Strain the remaining liquid through a fine sieve into a bowl. Discard the veg.
Skim the excess fat from the top of the stock and taste for seasoning. It can be kept in the fridge for three days or frozen in small containers.
Freezing and defrosting instructions
Can be frozen and kept in the freezer for up to three months. Always defrost and heat thoroughly before eating.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.