How to make chicken broth
Psst! Want to know the secret to a knock-your-socks off chicken soup? It starts with this amazing chicken broth!
To make a bouquet garni, tie 6 fresh continental parsley stalks and 4 fresh thyme sprigs together with a piece of unwaxed kitchen string. A bouquet garni is used in a lot of stocks and stews as it makes it easy to remove the herbs.
Place 1.3kg whole chicken in a large stockpot. Pour over 3 litres of water. Cover and bring to the boil over a high heat. Use a fine slotted spoon or metal sieve to remove and discard any scum that rises to the surface while cooking.
Add bouquet garni, 3 dried bay leaves, 3 celery sticks, 2 large carrots, 1 large brown onion, 1 leek, peppercorns and 1 tsp salt. Reduce heat to medium. Simmer, uncovered, skimming surface every 30 minutes, for 1 1/2 hours. Set aside for 30 minutes to cool slightly.
Use tongs and a slotted spoon to transfer the chicken to a baking tray with sides (collect any excess stock and reserve). Remove skin and bones. Discard. Shred chicken meat. Place in an airtight container. Store in fridge.