Stock
3 chicken carcass
2 onion
2 carrot
1 leek's leaves (or leek if not using in the soup)
3 sticks celery
1 bay leaf
sprig thyme
handfull flat leaf parsley
6-8 peppercorns (or just pepper)
pinch salt
2 cloves garlic - whole
optional
lemon zest
Place in pot
Cover with water
bring to simmer
skim fat well
adjust to gentle simmer - around 2 -4 hours
strain for juice/stock
cool
skim fat again
make food or freeze