Chicken stock

Ingredients (make 2 L):

• Large (1.6kg) whole chicken, rinsed
• 1 large onion, quartered
• 1 leek (white part only), chopped
• 3 celery stalks, quartered
• 2 garlic cloves, bruised with side of a knife
• 2 bay leaves
• 1 teaspoon whole black peppercorns

Method:

1. Put ingredients in a stockpot with 1 tablespoon sea salt and cover with water. Cover with a lid, then bring to a boil on medium-high heat.
2. Turn chicken. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 1½ hours or until meat falls from bone.
3. Remove chicken. Strain stock through a muslin-lined sieve. Discard solids.