Chicken Stock

From: The Naked Chef Takes Off by Jamie Oliver, 2000, ISBN# 1-4013-0824-4

Makes 7 pints of stock
4 ½ lb. raw chicken carcasses, chopped
½ a head of garlic, broken up but unpeeled
6 fragrant root vegetables (celery, onions, carrots), chopped
3 bay leaves
3 handfuls of mixed fresh herbs
5 whole black peppercorns
8 ¾ cups cold water

Chuck all the ingredients into a large, deep pan and bring to the boil. Turn the heat down and simmer for 1 – 3 hours, skimming as necessary. Pass through a sieve, and once cool you can keep it in the fridge for 4 days or the freezer for up to 3 months.

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