This is a time consuming but worthwhile recipe to make stock in a large batch and freeze. This is an easy to follow tasty base for many sauces and soups. Homemade stock makes a vast difference on the final result so is worth the labour! Do not add any SALT!
2-3gk Chicken and Chicken carcass
2L Water (Enough to cover)
1 stick Celery
5 sprigs Thyme
5 sprigs Rosemary
1 banch Parsley
Cut all the vegitable into large chunks. Place all the ingredients into a large, stock pan and cover with water. Simmer for 3 hours, keeping it covered but with the lid ajar.
At this point, remove the lid and simmer until the liquid becomes reduced to ¼ of the starting quantity.
Pass through a sieve and leave to cool before using and freezing.