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What you need:

150g (5oz) leeks

450g (1lb) onions

225g (8oz) celery

1.6kg (3½lb) raw chicken bones

Home-made bouquet garni

5ml (1 level tsp) black peppercorns

What you do:

Cut the leeks, onions and celery into large pieces. Place in a large saucepan with the chicken bones, bouquet garni and the peppercorns. Cover with 3 litres (5 pints) cold water. Bring very slowly to the boil, half cover the pan, then simmer very gently for 3–4 hours.

Strain the stock, reserving the liquid. Cool quickly and refrigerate (as long as there is a layer of fat it will keep for several days).

Skim the stock and use as required.

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