chicken broth

 Poppy cooks...

1. In a large stock pot place
   1-1.5kg chicken carcasses,
   2-4 chicken feet,
   4L water,
   2 tablespoons apple cider vinegar,
   onion, roughly chopped,
   2 carrots, roughly chopped,
   3 celery stalks, roughly chopped,
   2 leeks, white part only, roughly chopped and
   1 whole garlic bulb, halved across cloves; and allow to stand for 30 minutes to 1 hour.
   
   
   
2. Bring to the boil over high heat, skimming off any scum that forms on the surface.
   
   
   
3. Reduce to low and simmer for 6-8 hours.
   
   
   
4. Add 2 large handfuls of
   flat-leaf parsley stalks and simmer for a further 10 minutes.
   
   
   
5. Line a sieve with cheesecloth and strain the broth. I place the broth into sterilised jars in pre-measured quantities and pop in the freezer to use when I need.