A really good stock is essential for a great soup, risotto, or casserole.

1 whole chicken

2 carrots cut lengthwise in half

1 long celery stem cut into 4 pieces

1/2 onion cut in half

1 tsp peppercorns

1-2 bay leafs

Sprig of thyme

2-3 leaves of parsley

splash of apple vinegar

Enough water to cover the whole chicken and vegetable

Method:

Simmer the stock until the meat is soft and pulling off the bone.

Remove the meat and large pieces of vegetable then drain the liquid to remove spices and any smaller pieces.

Store in an airtight container in the fridge or freezer (non-glass container).

Watch the video for the full method: