- 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
Place all the ingredients in a large pot.
Bring to the boil, reduce the heat and simmer without a lid for 45 minutes to develop the flavours.
Pour the stock through a sieve or spoon out veggies, herbs, spices and bones.
Use stock according to the recipe or cool completely and refrigerate for 2-3 days. Alternatively, freeze and use instead of bought stock.
Use fish heads or double the veggies to cook fish or vegetable stock.
Add any other whole spices or a slice of fresh ginger, 2-3 cloves of garlic, a cinnamon stick or curry leaves for more flavour.