Chicken Stock

• 5 kg (11 lb) Chicken Bones (Frames and Wings)
• 2 Large Brown Onions, Chopped

Wash the chicken bones under cold running water to remove any excess blood, then drain and put aside. Sweat the vegetables in a large stockpot in the grapeseed oil. Add the chicken bones and lightly sauté, being careful not to add too much colour. Add 8 litres (270 fl oz) of cold water and bring to the