Chicken Stock Recipe

• 1 Whole Fresh Chicken (or leftover chicken parts)
• 5-6 cups Water
• 1 Dried Bay Leaf
• Salt to taste
• 3 stalks Fresh Parsley
• 1 sprig Fresh Thyme
• 6 Black Peppercorns
• 1 Carrot (peeled and roughly chopped)
• 1 Onion (peeled and quartered)
• 1 stalk Celery (roughly chopped)

• Take a stock pot and put the chicken, vegetables, salt and pepper in it.
• Pour water so that the ingredients get immersed. Heat the pot and bring water to boil.
• Once boiled, skim off the impurities that have appeared on the surface. Now, reduce the flame to medium simmer.
• Let it boil uncovered for at least 4 hours. Occasionally, skim off the froth that comes to the surface.
• After the due time, remove the bones and chicken, and strain the stock.
• If making stock for future use, reduce the stock by boiling it for another few hours so as to make it more concentrated and easier to store.
• Otherwise, Chicken Stock is ready to relish.