Home Made Chicken Stock

This is a staple food in my kitchen, and forms the basis for many soups, stews and sauces.


Ingredients:
1Kg            Chicken pieces and any reserved bones and skin you have in the freezer.
750gr         Carrots roughly chopped
1 head       Garlic (+/- 10 cloves) Bashed, no need to peel.
2 Large      Onions, peel on quartered 
1/2 bunch  Celery
Salt and black pepper.
Water


Method:
Put all the ingredients into a large stock pot (I use an 11,5 Lt).
Fill the pot with boiling water from the kettle as it will speed up the process, you may need to do this a couple of times.
Bring to the boil, and then turn the heat down to the lowest setting, just so you can see it bubbling.
Season with salt and black pepper.
By not boiling the liquid, it keeps it clear, and does not go cloudy.
Cook on the low heat for 3-4 hours.
Strain the mixture to get your wonderful home made chicken stock.


I use small plastic containers, to divide the mixture up, and then freeze, after a day or two I pop the frozen cubes out of the plastic containers and put them into freezer bags.  This way you always have a small handy amount of stock available in the freezer.




I will post an amazing Tomato soup recipe tomorrow that you can make in minutes with this wonderful stock.


Sorry, no photo's I will take some the next time I make a batch.