Chicken stock

This versatile chicken stock makes a fantastic base for a number of recipes including stew and soup.

Put ingredients in a stockpot with 1 tablespoon sea salt and cover with water. Cover with a lid, then bring to a boil on medium-high heat. Turn chicken. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 1 1/2 hours or until meat falls from bone. Remove chicken. Strain stock through a muslin-lined sieve. Discard solids.

Source

Large free-range chicken, rinsed

1 large onion, quartered

1 leek , chopped

3 celery stalks, quartered

2 garlic cloves, bruised with side of a knife

2 bay leaves

1 tsp whole black peppercorns

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