Steph asked before she headed off for warmer climes if i had a recipe for Chicken stock. I do and reproduce it here today. I hope it is to her and your liking.

Chicken Stock

Bones from a cooked chicken carcass including skin
1 carrot, peeled and roughly chopped
1 medium sized onion, peeled and roughly chopped
1 stick of celery, roughly chopped
6 black peppercorns
1 teaspoon salt.
1 dried bay leaf
fresh parsley
1 sprig fresh thyme

Put all the ingredients into a large pan and cover with water. Bring to the boil and skim off any scum that has formed. Cover and simmer very gently for 2-3 hours.Strain the stock into a large bowl, allow to cool and chill overnight.Skim off any fat that has formed on the surface. Use within 3 days or freeze.

To freeze, reduce the stock by half by boiling vigorously. Cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.