Remove any large amounts of fatty skin from the carcass & cut into pieces. Roughly chop vegetables & roast all in the oven tossing occasionally till brown. Normally takes about an hr
Once your happy with the colour remove from the oven straight to the stove add 1/2 pint water & stir. This will help release flavour from the roasting tray. Reduce liquid till almost dry.
Place everything in a stock pot & add 4 pints of cold water & all the herbs. Bring to the boil & simmer for about 3 hrs. Skim any fat that rises to the surface this will help keep your stock clean. Do not boil rapidly at this stage.
Once reduced pass thru a sieve to another pan. Reduce this liquid by half. Pass thru sieve again & pour into ice cube trays.
