chicken stock

Homemade chicken stock.

1.8kg/4lb chicken carcass (roasted or un-roasted), cut into pieces
2 small onions
2 cloves
2 carrots
2 leeks
1 stalk celery
3 cloves garlic
3 large sprigs parsley
2 sprigs thyme
1 bay leaf
1 tsp coarse salt
10 peppercorns
2 litres/3½ pints water

chicken stock
Place all ingredients in a stockpot or any large pot, bring to boil and cook for 2-3 hours, skimming regularly.

Strain and use straight away, or allow to cool and place in airtight containers.

The stock can then be frozen until needed or kept in the refrigerator for a few days.

Source: Spar