This is an easy and flavorful homemade chicken stock that’s perfect for any recipe calling for chicken stock or chicken broth. Fresh chicken broth is magical for making soul-warming soups and unparalleled sauces. It makes a huge difference in enhancing any dish, especially risottos.
1medium organic whole chicken,ca. 1-1,5kg, cut into 8 pieces (or chicken pieces on the bone; such as thighs or legs)
3-4celery ribs,roughly chopped (or 1/2 of a celery root, chopped)
1small parsnip,roughly chopped
2medium onions,quartered, trimmed and halved (no need to peel)
1bulb garlic,halved (no need to peel)
8whole black peppercorns
2dried bay leaves
handful of fresh parsley stems without leaves, rough chopped
1 1/2teaspoonssea salt
3/4cupdry white wine(optional)
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.