|400.00 g||chicken — necks|
|1.00||onion — halved|
Place well-washed chicken necks, carrot, bay leaves, cloves, halved onion and water in a slow cooker and simmer (barely bubbling) overnight on low.
Next morning, strain stock, skimming off the fat that forms on the surface. Refrigerate or freeze until needed.
Alternatively, place ingredients in a large heavy-based saucepan, cover with the lid, and simmer on top of the stove over low heat for 2 to 3 hours.
Remove the lid for the last hour of cooking to reduce the stock by 250 ml (1 cup). You should have about 1 litre (4 cups) of stock once strained. If you don’t add enough water to make up this quantity.