Chicken stock

• 1 Any left over chicken including skin, bones and fat.
• 1 onion
• 3 carrots (I left skin on after washing them)
• 1 bunch celery chunks
• 1/2 tsp Salt
• 1 tsp olive oil
• 2 garlic cloves
• 6 whole cloves
• 1 tsp dried oregano
• 1 tsp ground coriander /or a hand full of fresh coriander
• 2 bay leaves
• 1/4 tsp garlic salt
• 1/4 tsp onion salt
• 2 liter water
• 25 grams butter

1. In a large pan add all the ingredients.
2. Bring to the boil and cook on high for 35-40 minutes.
3. Add more water half way through.
4. Once the stock is done, leave it to cool for a couple of hours.
5. Lastly using a sieve, strain the liquid into a container.
6. The cooked vegetables you can save to use in a soup or stew.
7. Store in fridge for up to 7 days or freeze for one month.

chicken including skin, onion, carrots, celery, salt, olive oil, garlic, cloves, oregano, ground coriander or, bay leaves, garlic, onion salt, water, butter

Taken from cookpad.com/us/recipes/351410-chicken-stock (may not work)