Chicken Stock

Chicken Stock

1 kilo of chicken pieces

4 shallots

1 onion

1 leek

3 carrots

2 sticks celery

 head of garlic

1 large tomato quartered

1 sprig rosemary

2 bay leaves

1 tsp black peppercorns

5 cloves

1/3 cup fresh parsley

5 litres cold water

Nuts & Bolts

1. Clean and peel all the vegetables and roughly chop.

2. In a large pot add the chicken and  salt slowly bring to the boil. Add all the ingredients to the pot.

3. Simmer the stock for 1 hour removing  the foam  that builds up with a ladle. The foam makes the stock cloudy.

5. Take the chicken out and set aside for a later use.

6. Pass the stock through a sieve and let cool