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Chicken Stock

Chicken bones - 2 kgs
Onions - 2 (finely chopped)
Celery sticks and leaves of 3 (chopped)
Parsley and stalks - 1 cup (chopped)
Bay leaves - 3
Rosemary - 4 stems
Pepper corns - 10
Salt - 1 tbsp
Water - 3 litres


  • Wash the chicken bones and put them in thick bottom vessel. Add water and bring it to boil.
  • As soon as the stock boils, reduce the heat and add all other ingredients. Partially cover the vessel with lid.
  • Simmer gently for 3 hours, regularly skimming off any surface scum.
  • Sieve into large bowl and discard the chicken and vegetables.
  • Allow the stock to cool, then refrigerate overnight.
  • Next day, remove all the solidified fat from the surface of stock.
  • Refrigerate.

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