Place a leftover roasted chicken carcass on a baking tray and bake in the oven at 220C until it is a deep, golden brown (around 25-30 minutes).

Transfer the bones to a large pot, cover with water, simmer,  and scoop out the grey scum that starts to form on the surface.

Bring the broth to a boil and add 1 chopped carrot, celery stick and onion. Top with a handful of parsley stems and leaves (or dill), a bay leaf and a few peppercorns.

Half cover the pot and simmer for two and a half to three hours.Strain, taste and season with salt to taste.