Finely chop the vegetables and wash them well.
Chicken Stock
Chicken stock when made should be crystal clear, jellied and a delicate pale colour. It will keep for up to 4 days in the refrigerator or try freezing it in small quantities then take out only the amount you need for a particular recipe.
Yield: Makes approximately 1.5 litres / 2½ pints
Method
Remove excess fat from the chicken bones and rinse them in several changes of cold water.
Place the bones in a saucepan, cover with cold water and bring to the boil.
Just as the water boils, drain it away, rinse the bones and cover again with fresh cold water.
Return to a high heat. As soon as it barely reaches the boil, reduce to a gentle simmer.
Skim the surface as necessary and simmer for 30 minutes.
Add the vegetables and simmer for 1 hour.
Add the herbs and simmer for a further 30 minutes.
Pass the stock through a fine conical sieve or muslin and cool it as quickly as possible.
This should then be reduced by at least 50% if using for a sauce or storing it.