Difficulty: Easy - for beginners
1 large roast chicken carcas
2 onions, cut into fourths
3 bay leaves
2 large carrots, coarsely chopped
Place chicken carcas and any pan drippings into a stock pot. Add remaining ingredients. Cover with water.
Heat to a gentle boil then reduce heat to simmer. Simmer for 90-120 minutes.
Let the stock cool slightly then strain into a bowl. Let the stock cool completely. Skim any fat from the top.
Store the stock in the refrigerator for up to 2 days or in the freezer for up to 6 months.