Chicken neck Broth or Stock
1 kg Skinless chicken necks
1 large Onion cut into quarters.
1 large carrot cut into thick rings.
2 sticks celery roughly chopped.
1 leek roughly chopped.
Any chicken bones you may have kept for stock.
Fresh thyme sprigs and parsley stalks.
1 Bay leaf
Place the chicken necks in a pot , cover with water and bring to the boil. Once water has boiled, discard and cover with fresh cold water.
Add the remaining ingredients to the pot and ensure they are covered with water.
Bring the water to the boil then turn down the heat to a gentle simmer.
Continue to simmer for at least 2 hours, checking regularly. If necessary, add more boiling water to keep everything covered.
Strain the resulting stock and return to the heat and reduce by half.
You can pick the meat off the necks and add this back into the reduced stock to make a tasty and nutritious broth which you will need to season with salt and pepper to your taste.