Ingredients

• chicken joints - 1/2 kg
• onion - 1, chopped
• carrot - 1, sliced
• celery - 1 stalk with leaves, chopped
• parsley few sprigs
• bay leaf - 1
• thyme (if available) - 2 sprigs
• water - one and a half ltr
• salt - 1/2 tsp
• black pepper corns - 1/2 tsp

How to Make Chicken Stock

• Combine all the ingredients and simmer till the chicken is cooked. Stain and leave to cool.
• Refrigerate for 3-4 hours and remove and discard the fat that solidifies on the surface. Use the chicken meat in soup or other recipe.