Chicken Stock Soup

Chicken Stock

Ingredients

• 2 kg free-range chicken frames and necks
• 2 large onions, chopped
• 2 or 3 sticks of celery, roughly cut
• 2 large leeks, cleaned and roughly chopped
• 4 or 5 medium carrots, roughly chopped
• 3 or 4 cloves of garlic, crushed
• 1 tbs olive oil
• 2 tbs dried mushrooms
• 2 tsp black peppercorns
• 2 or 3 bay leaves
•  parsley, sage, thyme, oregano, cumin, turmeric, chilli, cumin 
  
  

Method

1. In a large saucepan, stir fry onions, celery, carrot, leek and garlic in the oil over medium heat for four or five minutes to brown.
2. Add the chicken and remaining ingredients.
3. Cover with water.
4. Bring to the boil and simmer very, very slowly for around three hours. (Add water as necessary to keep everything covered )
5. Over medium heat, reduce quantity by a half.
6. Leave to cool and refrigerate overnight.
7. Next day, remove solidified fat from top of the mixture and store stock in plastic containers.