Chicken Stock

Ingredients:

• 1.75kg (4 lb) chicken, skin on and bone-in
• 1 large onion, halved
• 3 carrots, cut into small pieces
• 3 stalks celery
• 1 bay leaf
• 1 small knob root ginger, peeled and chopped
• salt to taste

Preparation:

1. Place the chicken in a large stockpot over high heat. 
2. Add water to cover and bring to a boil, then reduce heat to medium-low and simmer covered for 1 hour.
3. Remove chicken from pot, leaving the liquid. 
4. Cool chicken. Remove skin and bones from meat. 
5. Return bones and skin to pot. Add onion, carrots, celery, bay leaf, ginger, and salt. 
6. Continue simmering covered for 3 to 4 hours.
7. Strain the stock through a fine sieve; allow to cool uncovered.
8. Use the chicken meat for soups, salads, sandwiches, or any dish that calls for cooked chicken is needed. 
9. After skimming the fat from the cooled stock, use or freeze immediately. 
10. Freeze in ice cube trays or bags, or in larger amounts in small reclosable freezer bags.