Ingredients
1 chicken carcass 
2 carrots 
2 leeks 
2 medium onions 
1 litre of water 
Salt 
Pepper

Method
Chop the carcass into smallish pieces and brown off in a large pan on a medium heat until golden - this will take 15-20 mins.

Add soffritto and cook until soft and translucent, probably another 10 mins. Add the water and reduce the heat and cook for 1.5 - 2 hours until it has a good chicken flavour.

Pass through a muslin cloth lined fine sieve, season.