Chicken Stock

• 2 medium white onions, roughly chopped
• 1 medium leek, roughly chopped
• 1 medium fennel bulb, roughly chopped

Place all of the ingredients into a heavy-bottomed soup or stock pot, and bring to the boil over a high heat. Skim off all of the scum that rises to the top, and then turn down to a simmer for three to four hours. Keep skimming any froth that builds up on the top of the liquid. Strain through a sieve lined with a tea towel or muslin cloth to get a lovely clear stock, then leave to cool before p