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1
Using kitchen scissors , cut the chicken up starting along the back bone and turning over and cracking the rib cage then cutting out the rib cage and debone the rest of the chicken and brake off end wing tips .
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2
Store the deboned chicken pieces airtightly wrapped in the freezer until needed .
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3
In a large pot add a little oil and add all the chicken bones and off cut and discarded chicken bits to the pot and add the chopped onions , minced garlic and fry , stirring occasionally , until brown all over .
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4
Then add all other ingredients and enough water to cover all fully , stir to combine all , and bring to the boil and boil for a few minutes then turn the heat down to a simmer and continue to cook , simmering , for 3 and a half to 4 hours .
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5
Once time is up remove from heat and strain through sieve over a large bowl to catch the liquid in , then through a cheese cloth covered sieve twice more over a large bowl to catch the stock juices in .
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6
Place the stock filled bowl into the fridge to cool completely and so the fat , if any is left , can set and later be scooped off and out .
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7
Once chilled completely over night , scoop off and out , if any , remaining fat from the stock liquid .
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8
Now it is ready to use in what ever you like .
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9
Enjoy .
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10
:-)
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11
NOTE : this is the stock i used in my chicken pies and often make this stock and use it .
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12
:-)
