1 chicken or boiling fowl, skinned and trimmed of visible fat
1 onion 1 carrot
1 celery stick salt


1.It is best to use a boiling fowl, if you can find one, asit produces a more delicate flavour than a chicken and is less likely to be intensively raised.
2.Place the bird and vegetables in a large saucepan and add a pinch of salt and water to cover. Bring to the boil over a medium-high hoat, then lower the heat and simmer for at least 2 hours, occasionally skimming off any scum that rises to the surface.
3.Strain through a wire mesh strainer into a bowl, leave to cool, then chill in the refrigerator.
4.When the fat has solidified on the surface, remove and discard it. Chicken stock may be served as a broth with small gnocchi, julienne vegetables or small omelettes cut into thin strips.

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