Chicken Stock

• 1.5 kg chicken bones
• about 3 litres cold water
• 1½

Put the chicken bones into a large stockpot and pour in just enough cold water to cover. Bring to the boil and skim off the scum that rises to the surface, then turn the heat down as low as possible.

Add all the remaining ingredients, making sure they are all fully submerged in the water. Let the stock simmer for 3–4 hours then pass it through a muslin-lined sieve into a bowl. Allow to