Homemade chicken stock is one of the easiest, most flavoursome things you can make with a leftover roast chicken carcass. Use it as the base for all your favourite soups.
You can pick over your chicken carcass, removing most of the meat, but leave some for added flavour. Break up the bones slightly and put them into a large stock pot.
Add the remaining ingredients and add enough water to cover by 1 or 2 inches.
Bring to a simmer, and loosely pop the lid on.
Simmer for 3 or 4 hours, topping up with more water if needed. Remove any fat or scum that rises to the surface.
Remove from the heat, strain through a colander, and then strain again through some layers of cheesecloth if you want a more refined stock.
If you want more concentrated flavour, return the stock to the simmer until it reduces further.