Lazy chicken stock

Heat the oven to 120ºC, gas mark ½(half). Clean the chicken bones of any meat, skin or fatty bits, breaking up the carcass as you do so, then arrange the bones in an ovenproof casserole dish with the remaining ingredients and pour over enough water to cover by about 2 centimetres (about 3 litres). Over a medium heat, bring slowly up to a gentle simmer.

Once very gently simmering, cover the dish with a lid or foil, then transfer to the oven for about 2 hours (max 3 hours). Once ready, line a sieve with a couple of layers of kitchen paper, sit it over a large bowl, then ladle the stock through it.

Season with a little salt and a squeeze of lemon juice, if liked, then either use straight away or set aside to cool. Once it’s cool, you can store it in the fridge for 2-3 days or in the freezer for up to 3 months.