Basic chicken broth
- 10 chicken wings (about a 1.1kg pack), or the leftover bones from a roast chicken
- 2 medium carrots, halved
- 2 sticks celery, halved
- 1 large onion, halved
- 1 head garlic, bashed
- 2 bay leaves
- 1 tsp mixed or black peppercorns
Put all the ingredients in a large saucepan and cover with about 1.5L water, or enough water to cover the ingredients by about 3cm.
Cover with a lid and bring to the boil. Reduce and allow to simmer, covered, for 3hrs.
Alternatively, put all of the ingredients into a slow cooker and cover with 1.25L water. Cook on a low setting for 8-12hrs.
Take off of the heat and allow the broth to cool slightly before skimming any fat off the top. Strain the liquid through a fine mesh sieve. Use immediately or transfer into containers for freezing. Fresh stock will keep for 3 days in the fridge.