Chicken stock(Broth)

Ingredients for 1 liters

Chicken Bones          500 g
Carrots                      60 g
Onion                        30 g
Water                         1.5 liters
Bouquet garni (Bunch of herbs fold in muslin cloth)
Leeks                         20 g
Celery                        10 g
Bay leaf                     1
Thyme                        1 sprig
Parsley stalk, roots     5 g
Cloves                         2-3 nos

Method

• Cut and break the bone and remove any marrow if any.
• Place into stock-pot in cold water. Bring to boil remove the scum.
• Add the vegetable and bouquet garni.
• Allow stock to simmer for 2 hours. Removing scum regularly.
• Now strain the stock and cool down store in cold and use when required.