Chicken stock

Serves: Makes about 3 litres
Prep: 20 min
Cook: 2 hrs 15 min, to 3 hours 15 minutes

1 chicken
4 litres cold water
5 Spring onions, sliced
1 medium-sized leek, sliced
1 medium carrot, peeled and sliced
2 small celery sticks, sliced
8 Bay leaves
1/2 bunch of flat-leaf parsley, roughly chopped
1 x 75g garlic bulb, halved crossways
4 tsp White peppercorns
4 tsp sea salt


1. Rinse the chicken and trim away excess fat from inside and outside cavity.

2. Cut the chicken into pieces and put in a large saucepan with all the other ingredients.

3. Bring to the boil, then reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities.

4. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.

5. Remove the stock from stove, strain through muslin, cool and store in refrigerator for up to 3 days, or in freezer for 2-3 months.

Cooks Notes:
“This is a good all-round chicken stock with clean flavours.”

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