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.

It may need topping up occasionally with water to keep the ingredients covered, and skimming.

Strain it through a fine-meshed sieve and remove any fat with a