Place all ingredients in a large stockpot and slowly bring to the boil. Reduce heat to a simmer and cook for 1½ hours, occasionally skimming off any froth that may appear on the surface of the liquid.
Pour the stock through a fine sieve into a large bowl or 2-litre jug to cool. Refrigerate overnight. Using a slotted spoon, skim off the solid fat from the surface of the stock.
Use within two days or freeze in 500-ml batches for later use. Makes 2L.
| Prep Time: | 10 mins |
| Cooking Time: | 90 mins |
| Ready in: | 100 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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