Chicken stock continued...

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Cook on high heat until just boiling then cook for 10 minutes...turn off heat and leave to cool.  Remove chicken and place in a large bowl. Strain and bottle 2/3rds of stock and freeze.  Separate chicken into breasts, thighs and other larger pieces of white meat (freeze or use this meat for other meals) and put the rest, including bones and skin, back in the remaining stock...add 2 litres of water, 1/2 cup soy sauce, 1 tbs cider vinegar; a knob of ginger & 1 tsp white pepper to pot, bring to boil then cook on very low for 6-8 hours. Turn off, cool then strain and bottle.  Discard bones etc. This is a bone broth which has more oomph than the lighter previous batch and is used in Pho (vietnamese soup) or as a cup of comfort with some thinly sliced mushrooms, a 1/4 tsp white pepper and a little soy sauce. Here are some recipes to try.