What you need
- 1 free range whole chicken
- 1 onion
- 1 celery stick
- 2 medium carrots
- 6 whole black peppercorns
- 1 TBLS sea salt
What to do
Rinse chicken under cold running water and place it in a large pot.
Add cold water so that it covers the chicken completely.
Bring to the boil slowly, skimming the surface to remove any froth – this will result in a lovely clear stock.
Simmer the chicken for 10 minutes.
In the meantime wash and roughly chop the carrots and celery stick and quarter the onion.
After chicken has been simmering for 10 minutes add the chopped vegetables, peppercorns and sea salt.
Simmer slowly uncovered for a minimum of 3 hours and up to 6 hours for a more intense flavour .
Allow the stock to cool and remove the chicken and vegetables, then strain into another pot if you are going to use is immediately, or into a container suitable for freezing. Once completely cooled, store it in the fridge for up to 4 days (do not store in a metal container) or freeze it for up to 6 months.
Meatballs and Muffins 