1. Add either raw chicken bones, the carcass, or the bones and scarps from a cooked chicken into a large stockpot with carrots, celery, onions and a bouquet garni of fresh herbs. Add water and bring to the boil.
2. Simmer for 2-3 hours, skimming frequently. Ladle through a fine sieve and season to taste. Let cool and refrigetate for up to 3 days. Lift any congealed fat from the surface with a slotted spoon.