Chicken Stock

Ingredients
1 Whole Fresh Chicken (or leftover chicken parts)
• 5-6 cups Water
• 1 Dried Bay Leaf
• Salt to taste
• 3 stalks Fresh Parsley
• 1 sprig Fresh Thyme
• 6 Black Peppercorns
• 1 Carrot (peeled and roughly chopped)
• 1 Onion (peeled and quartered)
• 1 stalk Celery (roughly chopped)
How to make Chicken Stock:
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Take a stock pot and put the chicken, vegetables, salt and pepper in it.
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Pour water so that the ingredients get immersed. Heat the pot and bring water to boil.
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Once boiled, skim off the impurities that have appeared on the surface. Now, reduce the flame to medium simmer.
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Let it boil uncovered for at least 4 hours. Occasionally, skim off the froth that comes to the surface.
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After the due time, remove the bones and chicken, and strain the stock.
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If making stock for future use, reduce the stock by boiling it for another few hours so as to make it more concentrated and easier to store.
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Otherwise, Chicken Stock is ready to relish.