Ingredients
- 1 medium organic whole chicken, ca. 1-1,5kg, cut into 8 pieces (or chicken pieces on the bone; such as thighs or legs)
- 3-4 celery ribs, roughly chopped (or 1/2 of a celery root, chopped)
- 2 carrots, quartered
- 1 small parsnip, roughly chopped
- 2 medium onions, quartered, trimmed and halved (no need to peel)
- 1 bulb garlic, halved (no need to peel)
- 8 whole black peppercorns
- 2 dried bay leaves
- handful of fresh parsley stems without leaves, rough chopped
- 1 1/2 teaspoons sea salt
- 3/4 cup dry white wine (optional)
Instructions
- Add all of the ingredients to a large stock pot. Add the wine to the pot and fill with cold water; enough to cover the ingredients by at least 2-3cm.
- Bring the pot to a near boil. Skim froth using a spoon, then reduce the heat to a low, gentle simmer and cover with the lid slightly ajar (to reduce evaporation).
- Simmer for 2 1/2 hours, skimming froth occasionally.
- Remove chicken. While the chicken is still warm, remove the skin and meat from bones. You can use the meat for other purposes or freeze for another time.
- Remove the vegetables and pour stock through a fine-mesh sieve into a large bowl; discard solids.
- If using stock right away, skim off and discard any fat. If not, cool completely, uncovered, before skimming fat, then chill or freeze, covered.