Keep a batch of chicken stock in the freezer for use in stews, casseroles, risottos, soups and more.
- Heat the oil in a stockpot or large saucepan over medium-high heat. Add the onion, swede, carrot and celery and cook, stirring, for 5 minutes or until brown.
- Add the water, parsley, peppercorns and bay leaves and bring to the boil. Use a fine-slotted spoon or fine metal sieve to remove any scum that rises to the surface. Reduce heat to medium-low and simmer, uncovered, for 2 hours, skimming the surface every 30 minutes. Remove from heat. Set aside for 30 minutes to cool slightly.
- Place a fine sieve over a large heatproof bowl. Carefully strain stock through the sieve. Discard contents of sieve. Cool to room temperature.
- Cover the stock with plastic wrap or place in an airtight container and store in the fridge. Use stock as required.
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