Chicken Stock, Bone Broth. Whatever you are used to calling it, today we will be making an easy and delicious Chicken Stock From Leftover Bones!

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Recipe for chicken stock
1 chicken carcass
2 medium Onions skin left on, cut into large pieces
1 Leek rinsed well to remove dirt, cut into 1-inch pieces, use white and green parts
4 Carrots cut into 1 inch pieces
2 Celery stalks cut into 1 inch pieces
10 sprigs of Fresh Parsley including stems
6 sprigs of Fresh Thyme
2 large Bay Leafs
8-12 whole Black Peppercorns
2 star anise
1 bulb of garlic
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Method:

Cut veg into large size pieces, 3cm, 1 inch.
clean chicken carcass of all blood and trim off excess fat.
Put a large stockpot on the burner and add oil, add the mirepoix to the pot when hot.
Saute for a few mins and add the chicken and all spices to the pot
fill with water until everything is covered.
Bring to a boil, then reduce heat to a gentle simmer and let cook for at least 5 or 6 hours
After the stock has cooled, use a slotted spoon or tongs to remove the bones and cooked vegetables, discard everything.
Strain the stock through a fine sieve to remove all the small particles.
Refrigerate overnight and the next day remove ALL congealed fat.
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