A delicious and delicately flavoured chicken stock that's easy to make and won't break the bank. My mum used to make this stock with vegetables from the garden, and I use it as the basis for my flu-busting chicken soup.
Put the whole chicken carcass and all of the vegetables and garlic into a stock pot. Add enough water to fully cover the carcass.
Bring the mixture to the boil, then turn down the heat to a gentle simmer. Skim any scum which rises to the surface.
Add the bay leaf and the chopped parsley. Cover and simmer for about 2 hours.
Strain the stock into a clean pan. Discard the vegetables, garlic and bay leaf. Season to taste with salt and pepper. If you wish, cool completely before using. If you don't like fat, let the stock cool and skim the fat from the surface.