Homemade Chicken Stock by Zarnak Sidhwa

Ingredients:

• Chicken (cut into pieces) 1
• Celery with leaves (roughly chopped) 2 stalks
• Carrots (peeled and roughly chopped) 2
• Onion (quartered) 1
• Garlic 2 cloves
• Dried basil 1/4 tsp
• Black peppercorns 4
• Coarse salt 1 tsp
• Ground black pepper 1/4 tsp

Method:

1. Add chicken pieces and water to pan.
2. Cover and simmer 2-1/2 hours.
3. Remove chicken from pan.
4. Remove meat from chicken bones and reserve for another use.
5. Strain stock through muslin cloth.
6. Refrigerate overnight.
7. Skim off fat that rises to the surface.
8. Return stock to pan.
9. Stir in celery, onion, garlic, basil, peppercorns, salt, and pepper. Simmer 2 hours over low heat.
10. Strain again through muslin cloth.
11. Ready to use, or freeze.