Chicken Stock.

It started with the book, Cooking for Geeks, continued with various internet post about the freshness and ease of making stock.
I'd have to agree it is very easy, throw everything in a pot and simmer it for a couple of hours. Strain and bottle.
I was given a leftover chook (Thanks Chrissie !) and supplemented it with a pound of chook necks.


After the simmer for 2 hours, I was left with 3 bowls of very delicious looking chicken soup.


It did look like a horrific accident involving a chicken coop, a steam boiler and a vegie patch.


This is the result after coarse filtering (aka strainer), I didn't skim the fat off before this stage as is was entwined with the herbs and carrots.


I filtered it with a 100 micron filter to remove some of the solids.


This was the solids left in the filter.


And the end result was a lovely bowl of stock.


I'll put this back into the fridge to solidify the fat ready to be skimmed off. I'll then divide it up and put some through a very fine 5 micron filter to make a clear consomme.