Peel the onions, carrots. Wash the celery and herbs and all to the pot
Pour the boiling water to cover and bring to the boil for about 15 minutes
Then reduce to a low heat and leave to simmer for around an hour and a half.
Use a fine sieve to drain the contents of the stock into another large pot.
Store in an airtight container for up to 3 days in the fridge, or freeze once cool.
The essential ingredients for stock are chicken, onion, celery, carrot, bay leaves and peppercorns
You can also add in a few sprigs of oregano or parsley, a small bunch of coriander, 2-3 star anise, 2-3 spring onions and pink peppercorns.
You can also freeze both the chicken and the stock separately once they have cooled down.