Chicken Stock

A very important base for most soups. Several things to take note when preparing stock:
1. Stock ingredients are simmered starting from cold water as this will allow the collagen from the connective tissue to be released. Hot water will only seal it in.
2. The stock is to be simmered gently to avoid clouding.
3. Meat is always added before the vegetables so that the scum can be filtered before other ingredients are added.
Ingredients                                       Quantity
Chicken carcass                                      1
Chicken wings                                      400g
Peppercorns                                            4
Water                                                   5 litres
Bay leaf                                                  half
Thyme                                                  a pinch
Spring onions                                           6
Carrots, large                                          4
Celery stalks with leaves                      2
Onion                                                       1
Cloves                                                      3
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Place chicken, peppercorns, water in stock pot. Bring to boil over medium heat, removing scum. Cover and reduce heat, leave to simmer for an hour; skimming scum frequently. Add remaining ingredients; cover and simmer for another 2hrs 3omins. Skim off fat, remove chicken and vegetables from stock. Strain and purify stock.
This should give you at least 2 litres or stock.