There are a great many recipes of all types which call for the use of chicken stock. This essentailly leaves us with three choices. We can use one of those chemically enhanced little cubes, mixed with boiling water, we can buy packaged chicken stock, or we can make our own. It goes without saying that not only the healthiest but also the most flavoursome choice is the last one.
In order to make our own simple yet absolutely delicious chicken stock, we will require the following:
1 large, free range, organic chicken
2 stalks of celery (roughly chopped)
1 large carrot (scraped and roughly chopped)
1 small white onion (roughly chopped)
2 cloves of garlic (roughly chopped)
1 tbsp olive oil
Salt and freshly ground black pepper for seasoning
Method
In a large stock pot, gently bring the olive oil up to a medium heat. Add all the vegetables and sweat them off for a couple of minutes, stirring frequently with a wooden spoon. Remove the pan from the heat and add the chicken. Season well and fill the pot to within 1" of the lip with boiling water. Bring back to the boil and simmer gently for one hour.
Remove the chicken carefully from the pan with the aid of spatulas and put it on a plate. Stick a skewer in to the thickest part of the thigh to ensure the juices run clear and that the chicken is properly cooked. If so, cut off the two legs/thighs with a cleaver or sharp knife and do the same with the wings. Carefully slice off each breast fillet by slicing down each side of the breast bone, feeling your way as you go with the knife by keeping it flush against the bone. Use the legs, wings and breast fillets as required and return the remaining part of the carcass to the pot. Cover and leave overnight.
The next day, carefully scrape the congealed fat from the top of your stock with a spoon and discard. Remove the remnants of the carcass and the vegetable pieces and discard them also. Strain or sieve the stock to remove the remaining impurities and you are left with the finished article, which can either be used at the time or very successfully frozen until required.