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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

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.

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