To make my chicken stock I boil the carcass of the Sunday roast in a large pan of water, adding a couple of onions, a couple of carrots and a couple of sticks of celery, all chopped up. Add pepper but not salt. I add a few sprigs of thyme and two fresh bay leaves and some parsley if I have it. If the carcass is a bit small I might cheat and add one chicken stock cube (the Kallo ones are organic), just to man it up a bit. Just simmer that for hours with the lid on then mash it all up a bit and sieve it. I never skim the fat off stock. That's where the flavour is. I'd rather cut down the butter or oil in whatever recipe I'm using the stock in.