Place the chicken carcass in a heavy bottomed pan & give the bones a good ‘smush’ with the end of a rolling pin to break up the bones & joints to release the goodness.
Cover with well filtered or distilled cold fresh water – do not boil until the end, simmer from cold for 2½ hours (no more)
Add the other ingredients, whole not peeled, 20 minutes before end of cooking time.
Strain the bones using a fine sieve making sure no sharp pieces of bone enter the golden delicious liquid and VOILA!
