Chicken Stock

Prep time : 20 mins
Cooking time : 3 hours 10 mins
Makes : 2.5 litres

Ingredients:
2kg chicken bones
2 unpeeled onions, quartered
2 unpeeled carrots, chopped
2 celery stalks, leaves included, chopped
1 bouquet garni
12 black peppercorns

Method:
Put the chicken bones, onion, carrot, celery and 3.5 litres water in a large, heavy-based saucepan.

Bring slowly to the boil.

Skim the surface as required and add the bouquet garni and peppercorn.

Reduce the heat to low and simmer gently for 3 hours.

Skim the froth from the surface regularly.

Strain the stock.

Set aside to cool, then refrigerate until cold.

Spoon off any fat that has set on the surface.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd