1) Place all the ingredients in a 15–20L stockpot. Add 7L of water and bring to a boil. Simmer, uncovered, for 4 hours.
2) Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight.
3) The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
Try Knorr Stock Pots
Add depth of flavour to an array of slow-cooked meals with Knorr Stock Pots. Available in a range of flavours, from Chicken to Beef and Vegetable to Herb Infusion, these stock pots are quick and easy to use, melting in minutes.