Chicken Stock

Ingredients

Chicken bones (1 whole farm chicken) 3 ½ pounds (1kilo 750g)

Onion, quartered 1 each

Carrot, roughly chopped 1 medium

Celery, roughly chopped 2 stalks including leaves

Garlic cloves 2 each

Lemon grass, roughly chopped 1 stalk (only if recipe applies)

Black peppercorns 10 each

Water 2 quarts

Kaffir lime leaf 1 each (only if recipe applies)

Red thai chilies 3 each

Procedure

1. Put the chicken bones in a large saucepan with the onion, carrot, and celery, and just cover them with cold water. Place over a very low heat and bring to a boil as slowly as possible, about 30 minutes. When the water begins to simmer, remove the dark foam from the top.
2. Add the remaining ingredients and cook slowly for 1 ½ to 2 hours, covered.
3. Strain the stock without pushing the juices out of the vegetables to keep the liquid as clear as possible. Use as much as you need and freeze the rest.

Optional: This stock can be used for the green curry also