Roast the bones

• Spread the chicken bones on a baking tray.
• Roast until browned and the fat has rendered, so no skimming is needed.

Add scraps and aromatics

• Add the frozen vegetable scraps to the pot with the bones.
• Add the sage, bay leaves and rosemary.
• Season with a small palmful of salt and pepper, without overdoing it.

Cover with water and bring to a boil

• Cover everything with water.
• Set the pot over high heat and optionally add a shot of apple cider vinegar.

Simmer

• Once the stock starts to boil, put a lid on and turn the heat to low.
• Let it simmer gently.

Cool and strain

• Let the stock cool for a little while.
• Strain it through a fine mesh strainer into a bowl with a pouring lip.

Store

• Fill mason jars with the strained stock.
• Use within a month in the fridge, or freeze for up to three months.