Chicken Stock

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1 cooked chicken carcass, raw giblets and trimmings from the chicken
1 onion, roughly chopped
2 large carrots, roughly chopped
1 large celery stick, roughly chopped
1 bay leaf
a few parsley stalks, lightly crushed
1 thyme sprig
3 pints water


Chop the chicken carcass into 3-4 pieces and place it in a large saucepan with the remaining ingredients.
Bring to the boil, removing any scum from the surface. Lower the heat and simmer for some time.
Strain the stock through a muslin-lined sieve and leave to cool completely before refrigerating.
When chilled remove the fat that has risen to the surface, to leave the clear stock underneath.

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