Chicken Stock

INGREDIENTS

1. Chicken bones                   200gms
2. Onion                                   1 (medium sized)
3. Carrot                                   1 (medium sized)
4. Celery                                   1 stalk
5. Leek                                      1
6. Parsley                                 2-3 stalks
7. Peppercorns                       6-7
8. Cloves                                  5-6
9. Bayleaf                                 1

Method of preparation

1. Wash and clean bones. Remove any excess fat. Heat sufficient water in a pan and put the bones in it and boil for 5 minutes. Drain and remove the bones. 
2. Peel, wash and cut onion into quarters. Wash and cut the carrot into 2-3 large pieces. Wash and cut celery, leek and parsley stalks into 1-2 inch pieces. Wash leek leaves. 
3. Put blanched bones, onion, carrot, celery, parsley, leek, leek leaves, peppercorns, cloves and bayleaf in a stockpot (deep pan) with 10 cups of water and heat. Bring the stock to boil. Remove any scum which floats on the surface and replace it with more cold water. Simmer the stock for at least an hour. 
4. Remove from heat, strain, cool and store in a refrigerator until use.