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Method :
Wash and
roughly chop the vegetables. Place all the ingredients in a large
saucepan. Over medium heat, slowly bring mixture to the boil. Skim off
any scum that rises to the surface. Reduce heat, cover saucepan, and
simmer gently for 3 hours. Strain the soup through a sieve. Reserve the
meat for another dish. Discard skin, bones and vegetables. Chill in
refrigerator overnight and then skim off any congealed fat. Use in
recipes requiring chicken stock or reheat and serve in cups as a
nutritious hot beverage.
We have given
storage options at the end of this recipe because chicken stock is so
useful to have on hand. We use it in many other recipes, and it is
superior to soup cubes or packet soups.
Makes 4 cups
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