Because this stock is used as the base for soups and plays an integral role in many recipes, it must be made with only the freshest ingredients. The result will be a light, fresh-flavoured stock, and hence clean-tasting dishes.
Rinse chicken under cold water and trim away excess fat.
Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil.
Reduce heat to a gentle simmer, skimming with a ladle to remove any impurities.
Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
Remove stock from heat, strain through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.
Makes 3.5 litres.
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