For ingredients, you shall prepare for the bones of a chicken, and, if available, a ham bone or a veal knuckle (ask your butcher for one), 2 leeks (coarsely chopped), 2 large carrots (scrubbed but not peeled, coarsely chopped), 2 ribs celery (top included, coarsely chopped), 3 large onions (coarsely chopped), 6 sprigs parsley (coarsely chopped), 1 large clove garlic, 2 cloves, 1 tbsp of peppercorn,lemon rind from half a lemon
The making : Place the bones in a stock pot and cover with cold water. Bring to simmering point - do not allow to boil. Simmer for at least 1 hour, then add all other ingredients and more cold water to cover, if necessary.
Return to simmering point and simmer for another 2 hours. Then strain through muslin or use a non-metallic colander. Refrigerate, and when stock has set remove any fat from the top. Use or freeze, as required.
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