You can also add in any leftover drippings from the roasting pan if you have them (optional)
Place the chicken carcass, carrot, celery and onion in a large pan and cover with cold water.
Add in the salt and pepper and bring to the boil.
Turn down the heat and simmer for 4-5 hours until reduced by three-quarters.
Turn off the heat and allow to cool for 10 minutes, then place a fine sieve over a jug. Pour the contents of the pan through the into the sieve, squeezing any juices out with the back of a spoon.
Pour the stock into clean jars, place a lid on a refrigerated (will keep for 3-4 days)
Or cool completely and transfer to a freezer bag or freezer safe tub with a lid and freeze.
Refrigerating homemade stock:
Cool the stock and place into a clean container (such as a mason jar). Place a lid on top and refrigerate. It will keep in the fridge for 3-4 days.
Freezing homemade stock:
Cool the stock and transfer to a clean contain (remember, liquid will expand when frozen, so use a plastic container, not a glass one) and place a lid on. Or transfer to a freezer bag and seal. They should keep in the freezer for 6 months. Defrost overnight in the refrigerator (if you froze it in a bag, then place the bag in a jug in the refrigerator to defrost).
Nutritional information is extremely difficult to work out for this as the automatic calorie counter takes into account the vegetables used - even though we discard them at the end. The size and amount of fat left on the chicken carcass my also differ. So please take this as a rough guide.Also, if you add the meat drippings and oils from the roasting tray there will be more calories and fat (there are approx 120 calories and 14g of fat in oil).