Chicken stock

Open the carcass so the backbone is on one side and the breastbone on the other; chop down the middle with a cleaver, then chop roughly to increase surface area for extraction.

Add aromatics: onion and leek with skins on, carrot, celery, thyme, a few bay leaves and black peppercorns.

Bring to a simmer; skim the scum and fat from the surface every so often.

Simmer about two to three hours, keeping the simmer low.

Add the chicken wings to the stock for extra gelatin.

Give a final skim.

Pour through a fine mesh strainer and let drip; pass through a chinoise later for a clearer stock if wanted.

Variation: reduce slowly in a skillet, skimming the fat, to a gelatinous chicken jus.