Chicken Stock

Ingredients -


1 kilogram chicken bones cut in 3 inches length
2 liters cold water
1 cup white onions slice
1 cup leeks, white part slice
1 cup celery stalk, chopped
2 tsp thyme, dry
3 pieces parsley stems
2 pieces bay leaves, dry
4 pieces whole cloves
1 tbsp peppercorns, crushed
salt to taste

Procedure -

Rinse the bones in cold water.
Place bones into a large stock pot or tilting pan.
Cover with fresh cold water. Bring slowly to a boil over a medium high heat and reduce to a simmer.
Skim the surface, as necessary. 
Add onions, leeks, celery, parsley stems, dry thyme, dry bay leaves, whole cloves and crushed peppercorns. 
Simmer the stock for 30 minutes.
Remove scum as it accumulates. 
Season to taste.
Strain through a fine strainer.
Cool and store properly.