Homemade Chicken Stock

This is the recipe I always follow for my chicken stock, it makes whatever you cook with it sooooo tasty!

1 cooked chicken carcass
2 onions, roughly chopped
2 large carrots, roughly chopped
3 - 4 celery stalks, roughly chopped
a few leek tops, roughly chopped
a few black peppercorns
2 bay leaves
a sprig of thyme or dried thyme
a glass of white wine
star anise
2 chicken stock cubes
lots of salt and pepper

1. to make the stock, after you've picked every last scrap of meat off the carcass, break it up into fairly small pieces and pack into a medium saucepan or stockpot, plus any bits of skin or gristle or jellied juices left from your roast - anything that's not actually meat.
2. add all the chopped vegetables, peppercorns and herbs, plus the wine.  Cram everything down with a wooden spoon so you won't need too much water to cover it all - the stock will be much tastier as a result.
3. now pour over enough cold water to cover the whole lot - you should need no more than 1.5 litres.  Bring to a very gentle simmer, then cover and cook, just barely simmering for at least 3 hours and up to 5 hours.  Strain the stock through a colander and then through a sieve.  Leave to cool completely, then store in the fridge.  If there's a significant layer of fat on top, you can scrape it off once it's chilled.