Chicken Stock
2 kg chicken carcase
2 large onions, chopped
2 sticks celery, chopped
2 carrots, chopped
1 tbsp soy
3 bay leaves
5 peppercorns
3 cloves
Butter
Simmer all ingredients in butter, covered, for 15 minutes. Cover the chicken with water and continue to simmer on low for a further 2 or 3 hours.
Throughout the process a white froth will form on the top of the stock – scoop this away and discard it.
Strain and reduce the stock to a concentrate if needed.
