Chicken stock

Ingredients

  • 1kg chicken
  • 1 carrot
  • 1 onion
  • 1 leek
  • 1 stick of celery
  • 1 garlic clove, bashed
  • bouquet garni of 2 parsley stalks, 2 sprigs of thyme and 1 bay leaf, tied with string
  • 5 peppercorns
  • 1 clove

Method

  1. Tip everything into a large saucepan with a pinch of salt then cover with 2 litres of water. Bring to the boil, then reduce to a simmer and cook for 3 hours, skimming when needed. Pass through a sieve and use for your intended recipe. Will keep in the fridge for a week and for three months in the freezer.