Recipe: Free Range Chicken Stock

Ingredients:

• 2 Free Range Chicken Frames
• 1 large Onion, quartered
• 4 Carrots, peeled and cut in half
• 4 stalks of Celery, cut in half
• A handful of fresh Thyme
• A handful of fresh Basil
• 2 Bay leaves
• 2 whole cloves of Garlic
• 9 cups of water or enough to cover all ingredients

Method:

• Place all ingredients in large stockpot on stove and bring to a boil and then lower to a simmer uncovered for 5-6 hours.
• Strain and discard all solid ingredients leaving just the chicken stock.
• Allow to cool and then place in containers and refrigerate for 2 to 3 days or in freezer for up to 3 months.