1kg Chicken wings/legs (can also use the backbone if you have left from spatchcocking chicken)
1 Onion, unpeeled & cut into quarters
2 Garlic cloves, bashed
2 Carrots, cut into chunks
1 Leek, cut into chunks
2 Celery sticks, cut into chunks
3 Parsley stalks
2 Thyme sprigs
2 Bay leaves
Add all the ingredients to a large saucepan and cover with 2lt of water, add a pinch of salt.
Bring to a boil, then turn down the heat to a simmer.
Cook for 4-5 hours partially covered with a lid, skim the top when needed.
Place a clean bowl in your sink, place a sieve over the bowl, and strain.
Discard your chicken and vegetables, place your stock in a clean container and store in the fridge for a week or you can freeze for 3 months.