White chicken stock

• 1.5 kg (3 lb 3 oz) chicken bones
• 3.5

Place the chicken bones in a large pan and add the water. Bring to the boil, skimming off any impurities that float to the surface.

Reduce the heat to its lowest, add the remaining ingredients and simmer for 3-4 hours.

Strain the stock through a muslin cloth (cheesecloth) or fine sieve (strainer) and leave to cool. If you are not using the stock immediately, you can refrigerate