5 minutes preparation + 2 hours cooking
1 kg chicken bones
1 onion, sliced
1 carrot, sliced
1 stick celery, sliced
3 sprigs parsley
1 bay leaf, fresh or dried
½ teaspoon grated lemon rind
6 black peppercorns
Water

Place all ingredients in a large saucepan and add water to cover. Bring to the boil and simmer over gentle heat for 2 hours, skimming the surface when necessary. Remove from heat and strain into a bowl. Cover with cling film and refrigerate overnight. Skim off surface fat the next day and use stock as required.

Makes 5 cups.

Hint

Stock will keep in the refrigerator for up to 3 days. Freeze in portion sizes ready to use in recipes, eg: ½ cup, 1 cup, 2 cups.