Chicken Stock

Ingredients
Chicken bones                         1 Chicken
Onion                                       1 ea
Carrot                                       2 ea
Celery                                        2 stalk
Bay leaf                                    1 ea
Garlic                                        4 clove
Pepper corn                              2 tablespoon
Coriander                                  1 tablespoon
H20                                           3 quart

Method
Roast chicken bones, celery, onion and carrot. Place in pot with remaining ingredients. Place over high heat until stock comes to just under a boil. When stock is just about to boil turn heat down to low. Allow stock to stay at a low simmer for 5 hours periodically skimming any froth that forms on the surface. Strain and cool.