Chicken Stock

Makes: 8½ cups
Prep. Time: 5 min
Cooking Time: 2 hours

Ingredients: 

• 1.5 kg cooked or raw bones of chicken 
•  450 g pork bones 
•  ½ in piece ginger root 
•  3 spring onions (scallions), sliced 
•  1 clove garlic, crushed 
•  1 tsp salt 
• 10 cups water 

Direction: 

• Bring all the ingredients to the boil, cover and simmer for 15 minutes. 
• Skim off any fat. 
• Cover and simmer for 1½ hours. 
• Strain, cool and skim. 
• Freeze in small quantities or keep refrigerated and use within 2 days.