Chicken Stock

• chicken↗1kg kg

  bones or wings

• carrot↗1

  cut into large pieces

• onion↗1

  with skin, quartered

• leek↗1

  cut into large pieces

• celery↗1 stick of

  cut into large pieces

• garlic clove↗1

  crushed

• herb bouquet

  from 2 stalks parsley, 2 sprigs thyme and 1 bay leaf, tied with string

• pepper↗5
• clove↗1

Step-by-step instructions

1. 1

   Place all ingredients in a large pot with a pinch of salt, then add 2 liters of water. Bring to a boil, then reduce to a gentle simmer and cook for 3 hours, skimming foam as needed. Strain through a sieve and use as desired. Store in the refrigerator for up to a week, or in the freezer for up to three months.