Chicken Stock

• 2 kg chicken bones, chopped
• 3 medium leeks, trimmed, washed and chopped
• 3 medium onions

Wash the chicken bones to remove any blood. Put them into a pot with the rest of the ingredients and cover everything with cold water. Bring to the boil, skim off any scum that forms and simmer for 2 hours. During cooking, the stock may need topping up with water to keep the ingredients covered, and skimming occasionally. Strain through a fine-meshed sieve and remove any fat with a ladle. Check