Healthy Tip: Chicken Stock

Ingredients

2 kg raw chicken (chopped to any size)
6 cloves of garlic, unpeeled and chopped
5 sticks celery, roughly chopped
2 medium leeks, roughly chopped
2 medium onions, roughly chopped

2 large carrots, roughly chopped
3 bay leaves
2 sprigs of fresh rosemary
5 sprigs of fresh parsley
5 sprigs of fresh thyme
Black pepper
Salt
6 liters cold water


Method
Place the chicken, garlic, vegetables, herbs, salt and pepper in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn the heat down to a simmer. Continue to simmer gently for 2-3 hours, skimming as necessary, then pass the stock through a fine sieve. Allow to cool for about half an hour in the refrigerate not freezer.
TIP
Once the stock is cold it should look clear and slightly yellowish or amber in color. That yellowish or amber color is the chicken fat/oil, use a spoon and gently remove the top yellowish/amber color leaving behind the real stock. This will help reduce the fat in the stock.

It can be kept in the fridge for about 5 days and in the freezer for 2-3 months.