Ingredients
- 500g Chicken bones
- 2.4l water (for every 500 grams of chicken)
- 2 bay leaves
- 4-5 garlic cloves
- parsley
Mirepoix
- 25% carrots
- 25% celery
- 50% onions with skin
Method
- Start by adding the chicken and water to a stock pot, place over low to medium heat and bring to a simmer.
- Let the bones simmer (barely) for 45 minutes to an hour, while occasionally scooping out the scum.
- Add the Mirepoix, bay leaves, garlic, and parsley and let it all simmer (barely) for another 2 hours.
- Strain and use, or freeze for later.