1.5 kg (3 lb) fresh chicken 1 onion, stuck with three cloves
2 carrots, coarsely sliced 2 celery sticks, coarsely sliced
1 head of garlic, cloves separated and unpeeled 6 sprigs of flat leaf parsley with stems
3 sprigs of fresh thyme 1 bay leaf
2.75 litres (5 pints) cold water, to cover by at least 7 cm (3 inches)


1. Place all the ingredients in a large saucepan or stockpot. Cover and bring slowly to the boil. Reduce the heat to a gentle simmer.
2.Skim off any scum. Simmer very gently, partially covered, for 2-3 hours for a rich stock, skimming from time to time. Do not disturb or move the stock in any way.
3.Strain well, being careful not to force any of the ingredients through the sieve, as this will cloud the stock Allow to cool, then cover and refrigerate for several hours before removing all the solidified fat.

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