Homemade Chicken Stock with Provençal Herbs

Ingredients:
1 chicken with the breasts and legs removed (to use in other dishes)
1 large potato cut in half
2 carrots cut in chunks
2 sticks of celery cut in chunks
1 large onion cut in half
3 garlic cloves chopped in half
1 leak chopped roughly
bunch of leaf parsley
3 bay leaves
A handful of salt
Good dose of white pepper

Directions:
1. Take a sharp knife and carve the chicken or have your local butcher have it carved for you. Cut up carrots, celery, leak, potatoes, and onions and place them in the pot. Take your herbs, 3 bay leaves, parsley, and a pinch of salt and pepper into the pot.

2. Fill it with cold water and bring to the boil then simmer for about 3-4 hours or longer. After 3-4 hours let it cool. You can either use the stock to cook or bag it up and store it in your refrigerator.