Homemade Classic Chicken Broth

• 1 whole cooked free-range chicken carcass
• 4–6 celery stalks, roughly chopped
• 4–5 carrots, roughly chopped
• 1 whole head of garlic, unpeeled and halved crosswise
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tsp Himalayan salt
• 1 large onion, halved
• 1.5 litres water
• A handful of fresh thyme sprigs

1. Place the chicken carcass into a large pot. Add the celery, carrots, garlic, onion, bay leaves, peppercorns, salt and fresh thyme. Pour over approximately 1.5 litres of water, or enough to cover the ingredients.
2. Place the pot over high heat and bring to a boil. If any grey foam rises to the surface, skim it off with a spoon and discard. This will help create a cleaner, clearer broth.
3. Reduce the heat to a very gentle simmer. The surface should only just be bubbling. Partially cover with a lid and simmer for 2–3 hours, allowing the flavours to slowly develop.
4. Remove the pot from the heat and strain the broth through a fine-mesh strainer into a large bowl or clean pot. Gently press the solids to extract the remaining liquid, then discard them.
5. Allow the broth to cool before transferring it to airtight containers or glass jars. Store in the refrigerator for up to 4 days or freeze for up to 3 months.