Chicken Stock

Chicken stock

1 whole organic free range chicken

giblets from 1 chicken (optional)

feet from chicken (optional)

4 litres of cold filtered water

2 tablespoons vinegar

1 large organic onion chopped

2 organic carrots chopped

3 sticks of organic celery chopped

1 bunch of fresh organic parsley

Method: Remove meat from all areas of the bones, break the carcass into a few pieces and place into a large stainless steel pot with water, vinegar and all the vegetables. Bring to a boil then reduce to a very low simmer for 6 - 12 hours. During the last hour add the parsley. Once finished, allow it to cool, then strain the juice into a bowl with a lip and transfer to a glass jar (Kilner style)  or jug and place into fridge where it will turn into a jelly consistency. Add a whole cup of stock to each meal (e.g casseroles) for a fuller, richer flavour.