This flavoursome chicken stock is an excellent base for soups, stews and risottos. Store it in an airtight container in the fridge for up to 1 week or in the freezer for up to 2 months,
Combine ingredients in large saucepan or boiler; simmer, uncovered, 2 hours, skimming surface occasionally.
Strain stock through muslin-lined sieve or colander into a large heatproof bowl; discard solids. Allow stock to cool, cover; refrigerate until cold. Skim and discard surface fat before using.