White Sheet 1

Piccie of white sheets, which I used in my recent Dev. one diffused light source to highlight the shadows formed from creasing and folds.

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Chicken Stock

1-2 fresh chicken carcasses, chopped/broken
1 onion (quartered)
1 carrot (big chunks)
1 leek (sliced)
1-2 stalks of celery (big chunks)
1 bulb of garlic (skin removed from each clove)
1 tomato (peeled, halved, seeded)
1 bay leaf
2 stalks of parsley
6-8 black peppercorns

Place chicken bones in a stockpot (2-2.5 litres of water) of cold water - bring to boil then simmer. Skim off all the floaty bits. The add remaining ingredients (all the vegies) with a heat maintained at a gentle simmer for 3-4 hours.

Strain stock, allow to cool - then remove any fat which has risen.

Reduce stock back on the stove to concentrate flavour if required.
Can be left in fridge for 2-3 days, otherwise put in small containers and freeze.

(if you require stock to be a darker/richer brown, you can lightly oil the bones of the chicken and roast at 180 deg C for 20-30 minutes before boiling)