This is a good all-round chicken stock with clean flavours.
- 1 x 1.5 kg (3 lb) free-range chicken
- 4 litres (4 quarts) cold water
- 5 salad onions, trimmed and sliced
- 1 medium-sized leek, washed and sliced
- 1 medium-sized carrot, peeled, sliced
- 2 small sticks of celery, sliced
- 8 bay leaves
- ¼ bunch flat-leaf parsley, roughly chopped
- 1 x 75 g (2½ oz) garlic bulb, halved crossways
- 1 tbsp white peppercorns
- 1 tbsp sea salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Makes about 3 litres (3 quarts)
- Rinse chicken and trim away excess fat from inside and outside cavity. Cut chicken into pieces and place in a large stockpot, along with all remaining ingredients.
- Bring to the boil, then reduce heat to a gentle simmer, skimming with a ladle to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
- Remove stock from stove, strain through muslin and store in refrigerator for up to 3 days, or in freezer for 2–3 months.