Chicken neck Broth or Stock

INGREDIENTS

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
2 cloves

METHOD

STEP 1
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.

STEP 2
Add the remaining ingredients to the pot and ensure they are covered with water.

STEP 3
Bring the water to the boil then turn down the heat to a gentle simmer.

STEP 4
Continue to simmer for at least 2 hours, checking regularly. If necessary, add more boiling water to keep everything covered.

STEP 5
Strain the resulting stock and return to the heat and reduce by half.

STEP 6
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.