CHICKEN STOCK 3 kg chicken bones 10 litres (320 fl oz) water 1 1/2 cups dry white wine 1 onion, chopped 1 carrot, chopped 1 stick celery, chopped 8 black peppercorns 4 stalks parsley 2 bay leaves Place chicken bones in a large stockpot or saucepan with the water. Bring to a rapid simmer over medium heat. Add the wine, onion, carrot, celery, peppercorns, parsley and bay leaves and allow to slowly but constantly simmer.

Skim the surface of the stock with a spoon occasionally while it is cooking so that the stock remains clear.

Simmer the stock for 3 hours or until it is well flavored. Strain the stock through a fine or muslin-lined sieve, cool, and remove any solidified fat from the surface.

To keep freshly made stock, cover and refrigerate for 2-3 days. After this time, the stock will need to be reboiled and it will then keep for up to 2 more days after this. Stock can also be frozen in small portions that are easy to thaw and use.

Makes 5-6 litres.

[New Food Fast, Donna Hay]