Chicken Stock

• Wash all the vegetables well. Cut the carrot, celery, and onion into big chunks.
• Chop parsley, rosemary and thyme sprigs into 2 halves.
• Pour water in a large pot. Place the chicken bones, cut vegetables, chopped herbs, peppercorns, salt, bay leaves, garlic, and vinegar in the pot.
• Bring the pot to a boil. Reduce the flame to low and cover the pot with a lid.
• Let the chicken stock simmer for 8 hours. Stir the pot in between. Add more water while it simmers, if the water reduces too much.
• Remove from the flame after 8 hours. Strain the chicken stock through a mesh sieve.
• Discard bones and vegetables. Use chicken stock immediately or store in a refrigerator once it cools to room temperature. Chicken stock can be stored in the freezer for 2-3 months.

Trivia

Chickens outnumber any other bird in the world. There are more chickens than humans on earth. Chickens are consumed in huge numbers daily. These chicken bones end up in the landfill, where they don’t decay and hence, mummify. Fossilized chicken bones may thus end up being the “Legacy of our Age”.