1 Zucchini (optional, I just had it in the fridge)
3 bay leaves
1 Tbs pepper corns
1 Tbs whole coriander
Water
Instructions
Roughly chop the vegetables (I don't even bother peeling them) and throw them into the pot. Smash each of the garlic cloves so they are crunched to release the flavour.
Toss the veggies together in the pot.
Beat the crap out of the chicken with a meat tenderiser to break it up a bit. Place it in the pot on top of the veggies. Put in bay leaves, pepper corns and coriander.
Fill to the top with water.
Cook on low for as long as possible (mine will probably be cooked for about 12-14 hours).
Allow to cool and strain the stock from the vegetables and chicken.
Refrigerate to allow the excess fat to rise to the top and solidify. Scrape off and use in cooking.