Chicken Broth

Chop up the carcasses as much as possible. Put all the ingredients except the salt into a saucepan and cover with cold water. Bring to the boil and skim the fat off the top with a tablespoon. Simmer for 3 to 4 hours. Strain and remove any remaining fat. If you need a stronger flavour, boil down the liquid in an open pan to reduce by one-third or one-half the volume. Add a little salt towards the end of the cooking.

Broth will keep several days in the fridge. If you want to keep it for longer, boil it up again for 5 to 6 minutes every couple of days; allow it to get cold and refrigerate again. Broth also freezes perfectly.