Home made chicken stock is the bomb! The long process is well worth the effort. The longer the cooking the more minerals and flavour come out of the chicken bones.
1 large chicken
1 large sprig of rosemary
1 lemon cut into quarters
2 onions, halved
2 carrots, halved
2 sticks celery, chopped
6 litres water
8 black peppercorns
4 stalks flat-leaf parsley
2 bay leaves
Sea salt flakes
- Preheat oven to 160°C.
- Place onion, carrots and celery into a heavy based baking tray.
- Place rosemary and lemon into chicken cavity.
- Put chicken on top of vegetables and drizzle with olive oil.
- Roast for 1.5 hours.
- Cool slightly to remove chicken meat. This can be used for sandwiches for lunch.
- Place the chicken bones, onion, carrot and celery in a large a stockpot with the water, peppercorns, parsley and bay leaves. Bring to the boil.
- Reduce the heat so that the stock simmers slowly but constantly. Skim the surface of the stock with a spoon occasionally so that it remains clear. Simmer for 1½ hours or until the stock is well flavoured. Add a generous amount of salt to bring out the flavour.
- Strain the stock through a fine sieve. Allow to cool, then remove any solidified fat from the surface. Refrigerate the stock for up to 3 days or freeze in ready-to-use portions.