Recipes

A classic chicken stock recipe, chosen from Chicken and Other Birds by John Torode, he writes "This recipe uses a whole chicken. You could use chicken bones instead but they won't give the best flavour."

Makes about 4.5 litres

    1 whole chicken, split down the centre and rinsed under cold water
    2 carrots, peeled
    1 leek, split lengthways
    Some herb stalks
    2 bay leaves
    2 cloves
    10 black peppercorns
    A little salt

Method

Put everything in a really big pot and add about 5 litres of cold water. Bring slowly to the boil, then reduce the heat to a simmer and cook for 2 hours.

Remove the pot from the heat and leave the stock to cool overnight. Next day, bring the stock slowly to the boil again, then remove from the heat, allow to cool slightly and strain the liquid through a clean towel into a large bowl.