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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.
2-3 raw or cooked chicken carcasses or a mixture of broth or a 4lb/1.8kg boiling fowl, jointed giblets from the chicken i.e. neck, heart, gizzard and scalded feet if available
12cups cold water 6pt/3.4l
1 or 2 sliced onions
1 or 2 sliced carrots
few parsley stalks
sprig of thyme