AT A GLANCE
|01||Rinse 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).|
|02||Remove 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.