Chicken broth

Ingredients

• 4 kg Chicken Bones
• 8 L Cold water
• 1 tsp Rock Salt
• 1 tsp Migonette Pepper
• 1 small Carrot
• 1 small White Leek
• 2 Celery stalks
• 1 Onion
• 1 Bouquet Garni
• 2 Garlic Gloves
• 1 Cloves

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Preparation

• Remove excess fat from chicken then rinse under cold running water
• Combined chicken with cold water in a large saucepan. Bring to a boil then reduce to a simmer. Skim off surface foam.
• Roughly chopped the onion, carrot and celery, then add to the saucepan. Add salt, pepper, bouquet garni and garlic.
• Simmer 1 to 1½ hours, skimming off surface foam and/or degreasing if necessary.
  
• Strain stock through a fine strainer. Cool and refrigerate.

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