Chicken stock

Ingredients

1 free-range chicken, whole & trussed

root ginger, sliced

filtered water

Large clay pot

Method

1. Place whole chicken into the clay pot and fill it with water.
2. Bring the pot to the boil, then lower the heat and simmer till the chicken is tender.
3. Remove the chicken from the pot and carve the meat for other uses. Remove as much meat as you need/like.
4. Pass the stock through a sieve to strain out any floating chicken bones, skin, or meat. Set aside.
5. Put the chicken frame (with meat attached if desired) back into the pot and fill it up with water. Bring to the boil and then lower the heat and simmer. 
6. When ready, pass the stock through a sieve.
7. Repeat steps 5 and 6 for as many times as necessary till the bones crumble when pressed.
8. Mix all the batches of stock together and put in the fridge overnight.
9. Next day, skim the fat off the chilled stock (the white bits floating on top) and pass the stock through a fine mesh. The stock is then clarified.
10. Divide the stock into individual portions and store each portion in a freezer bag.

Chicken stock, sieved

Chicken stock, clarified, and bagged in individual portions