large pan, topped up with water, then simmer on a low heat for 60 minutes, making sure that it doesn’t come to a boil. Keep an eye on the pan and remove any excess fat that forms on the surface of the broth.
While this is simmering, prepare the chicken. If you didn’t have much chicken left earlier, now is the time to cook some more. Brown the meat in a frying pan and then add a little water until it is cooked through to the centre. You can either chop it into chunks with a knife or if you prefer shredded chicken, use two forks to pull the meat apart, going with the grain of the muscle.
Once the broth has developed a nice chickeny flavour (if it’s still watery after 60 minutes, allow it to cook for a little longer), remove the carcass pieces and use a fine strainer to remove any remaining bone fragments, peppercorns and bay leaves.