Homemade chicken stock

This tasty stock can be used to flavor soups, stews or any other dish that requires stock. Shop-bought stocks are often very salty, so rather make your own. It's also a great way to use the chicken

carcasses that you would normally throw away.

Makes about 1 liter

Ingredients:

• 1 cooked chicken carcass
• or bones from 4-6 portions
• 1 large carrot, quartered
• 1 large onion, quartered
• 1 celery stalk with leaves,quartered
• 6 cups (1,5 litres) water
• 2 sprigs parsley
• 2 bay leaves
• 3 whole cloves
• 5 black peppercorns

Process:

1. Place all the ingredients in a large pot.
2. Bring to the boil, reduce the heat and simmer with-out a lid for 45 minutes to develop the flavors.
3. Pour the stock through a sieve or spoon out veggies, herbs, spices and bones.
4. Use stock according to the recipe or cool completely and refrigerate for 2-3 days. Alternatively,freeze and use instead of bought stock.