Rooibos Chicken Stock
Roberto de Carvalho

1,75 litres (7 x 250 ml) water
8 Rooibos tea bags
backbone and neck of 1 whole chicken
1 small onion, coarsely chopped
1 large carrot, peeled and coarsely chopped
1 large celery stalk, chopped
1 bay leaf

1. Combine all the ingredients in large saucepan. Bring to the boil. Reduce the heat to medium-low. Cover partially and simmer for 1 hour.
2. Strain the stock and discard the solids. Cool slightly. Chill uncovered, until cold. Cover and store in the refrigerator until required.

NOTE:
The stock can be made 2 days before needed.  

Makes about 1,5 litres