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Chicken Stock

Makes 2 Litres

Ingredients

3.5kg Chicken Bones
2 Onions, roughly chopped
3 Celery Sticks, roughly chopped
2 Leeks, roughly chopped
1 Head of Garlic, sliced in two (horizontally)
3 Black Peppercorns, slightly crushed in pestle and mortar

Method

Put the chicken bones into a large pan and cover with water. Bring to the boil, then reduce heat and simmer for 45 minutes, skimming off any fat and scum as often as possible.

Add all the remaining ingredients and simmer for a further 1.5 - 2 hours. Check the seasoning and add a little salt if necessary. Continue to taste and simmer until the flavour is right. Pass the liquid through a sieve to remove bits.

The stock can be kept refrigerated for up to 3 days or frozen in portions for up to 6 months. Ideal for use in soups, stews and casseroles.

Source: Angela Hartnett