Instead of chicken bones, you can use a large boiling chicken - obtainable from selected butchers and poulterers.
ingredients
makes 2 pints
1/2 pound onions, peeled
6 ounce trimmed leeks
1/2 pound celery sticks
3 1/2 pound raw chicken bones
bouquet garni (2 bay leaves, few thyme sprigs, small bunch of parsley)
1 tsp black peppercorns
1/2 tsp sea salt
method
1. Roughly chop the onions, leeks and celery sticks.
2. Put the vegetables into a large pan with the chicken bones, 5 pints cold water, the bouquet garni, peppercorns and salt. Bring slowly to the boil and skim the surface. Partially cover the pan and simmer gently for 2 hours; check the seasoning.
3. Strain the stock through a fine sieve into a bowl and cool quickly. Cover and keep in the fridge for up to 3 days. Remove the fat from the surface and use the stock as required.
