Ingredients Checklist
- 2 kg free-range chicken bones - carcass and necks
- 1 clove garlic
- 2-3 sticks celery with leaves
- 2 brown onions, skin on, cut in half
- 2 large carrots, unpeeled, roughly chopped
- 3 fresh bay leaves
- 6-8 whole black peppercorns
- 2 tsp sea salt
- 6 litres cold water
Instructions
- Place all the ingredients in a large saucepan or stockpot. Bring to the boil and immediately reduce heat.
- Simmer uncovered for 2 hours, skimming surface occasionally.
- Remove from stove and strain stock through a fine sieve into a large heatproof bowl, discard solids.
- Allow stock to cool, cover and refrigerate until cold. The fat will seal the stock and hold in the fridge for several days.
- Alternately, divide the cooled stock into suitable freezer containers; allow some room for the stock to expand when frozen.
- Label and freeze ready for use.
