Chicken Broth

Ingredients

·         2 kg chicken parts such as wings and gizzards

·         500 ml celery stalks and leaves, chopped

·         1 medium-sized onion, peeled and chopped

·         1 large carrot, chopped

·         125 ml fresh parsley leaves

·         10 ml salt

·         6 whole black peppercorns

·         1.75 ml boiling water

Preparation

1. Remove all visible fat from the chicken parts, but leave the skin. Place chicken in large cooking pot, add all the remaining ingredients and bring to boiling point. Lower heat to very low and skim. Cover the pot and simmer for 2 hours, skimming regularly.

2. Strain the broth through a sieve into a bowl. Allow to cool down to room temperature, and then place it in the refrigerator to settle the fat by chilling. When the fat is solid, remove it and discard. Scrape all the vegetables off the chicken pieces, then remove and discard all skin, bones and remaining fat.

Serves 8.

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