[Ingredients]
2kg chicken legs
5 celery stalk - peeled, sliced into finger lengths
2 large onions - peeled, quartered
5 carrots - peeled, sliced into finger lengths
1tsp black peppercorn
1 bay leaf
5 garlic cloves - peeled
Bunch of parsley
[Steps]
Place all ingredients in a pot and fill with water.
Bring to boil, reduce to simmer and simmer for 1hr, then remove cooked chicken legs let them cool for a little bit and them remove meat from the bones. Return bones to the pot.
Cook for 4-5 more hrs. Add more hot water to the pot as it evaporates. Throughout the cooking, remove chicken stock scum that forms on the top.
Once cooked, drain the stock through a fine mesh sieve. Let cool. (Use cooked meat for other uses. E.g. salad, as pizza topping, etc.)
Cooled chicken stock can be frozen into ice cube tray or quart containers for later use. You can use small chicken stock ice cube for sauces.
Adapted from Haniela's