- 1 free-range or organic chicken (about 1.2kg)
- 2 each onions, carrots and celery stalks, coarsely chopped
- 2 tomatoes, quartered
- 1 leek, coarsely chopped
- 1 garlic head, halved horizontally
- 6 flat-leaf parsley stalks
- 3 thyme sprigs
- 1 fresh bay leaf
- ¼ tsp black peppercorns
- 1Rinse chicken inside and out under cold running water and combine in a stockpot with remaining ingredients. Add 3½ litres cold water, bring to the simmer over medium-high heat, then reduce heat to low and skim occasionally until stock is well-flavoured and chicken is falling apart (2½-3 hours, see note).
- 2Remove chicken (shred flesh and reserve for soup or another use). Strain stock through a fine sieve into a container and refrigerate until fat rises to surface (2-3 hours), then skim fat from surface (discard). Chicken stock will keep refrigerated for 3 days, or frozen for 3 months.
Note This recipe makes about 1.75 litres. If you want to use the cooked chicken in a soup, add the chicken to the stockpot when the water and vegetables are already simmering, and then remove it after the stock has been cooking for about 2 hours. The stock will be lighter in flavour, but the chicken will not be overcooked and will still retain some flavour.