• left over chicken bones
• left over uncooked veg and peelings (carrots celery and onions essential)
• peppercorns
• bay leaves
• various herbs of your choice
• vegetable oil

1. Take the chicken bones and veg and roast and drizzle with a little oil and roast on 180 for 20 minutes.
2. Then boil for an hour or so with the peppercorns, bay leaves and herbs of your choice.
3. Taste and season further if needed.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey