250 grams chicken parts(wings, bones, breast,legs)
1/2 litre water
1/2 regular or white onion, diced
1 carrot, diced
2 sticks coriander
2-3 crushed cloves garlic
2-3 crushed black peppercorns
Combine chicken, water, onions, carrots, celery, garlic, pepper, and coriander in a large pot and bring to a simmer over low heat.
Cook for 1 hour on simmer. Strain stock through a fine-mesh strainer, let it cool, then transfer to containers and refrigerate until completely chilled, about 6 hours.
Skim off and remove any fat and scum on the surface.
Refrigerate for up to 5 days.