Chicken Stock

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

• 3 chicken, cooked carcasses
• 1 large onion, quartered
• 1 leek, chopped ( part only)
• 2 carrots, peeled and roughly chopped
• 3 celery ribs, roughly chopped
• rosemary, twig
• 2 bay leaves
• 1 garlic clove, chopped roughly
• 1 potato, peeled and roughly chopped
• 1 teaspoon whole black peppercorn
• salt, a good pinch of
• 1 clove (optional)

Recipe

• 1 put ingredients in a stockpot or large saucepan and cover ingredients with water. cover with a lid, then bring to a boil on medium to high heat.
• 2 stir well, then reduce heat to medium-low. simmer uncovered, skimming foam from the surface for two hours. try not to boil just keep stock on a slight rolling simmer.
• 3 strain the stock through a cloth-lined colander. discard the solids.
• 4 let stock cool, and refrigerate, you will find the stock will turn to a jelly, when cooled in the refrigeratorwhich is the sign of a great stock.
• 5 use the stock within a day or 2 or freeze the stock in preferred sized portions, using an ice block container works very well for small portions that can be just popped into casseroles, soups or sauces.