|Chicken||1 , cut into 8 pieces|
|Salt||1 Teaspoon (Scant)|
|Black peppercorns||1 Teaspoon|
|Carrots||2 , chopped|
|Onions||2 , chopped|
|Celery sticks||2 , roughly chopped|
|Garlic||3 Clove (15 gm), halved|
|Parsley stalks||3 (Use Fresh)|
Put all the ingredients in a large saucepan, cover with water and simmer for 50 minutes.
Strain, leave to cool and then refrigerate.
After an hour remove the layer of fat from the top, using a large metal spoon, then reheat the stock and use as required.
Add noodles for a great chicken soup and save the vegetables from the stock to serve with it.