Ingredients
1 large free range chicken (or 1.5kg chicken wings)
Sea salt
2 carrots, peeled and coarsely chopped
2 sticks celery, chopped
1 garlic bulb, halved
2 large brown onions, halved
4 sprigs thyme
2 bay leaves
1/2 bunch oregano
2 handfuls flat-leaf parsley stalks
1 tbsp black peppercorns
1 tbsp salt
Method
Preheat oven to 200°C. Season chicken with sea salt then place on a baking tray and bake for 20-30 minutes or until golden brown.
Place chicken in a large stockpot and cover with cold water. Bring to the boil over medium heat, skimming frequently. Add vegetables and herbs and bring back to the boil. Skim again
Add peppercorns and salt and simmer over low heat for 2 hours. Strain, reserving chicken flesh for soups or salads. Stock will keep in the fridge for 8 days or you can freeze it for up to 5 months.
Makes 4-5 litres, keeps in fridge for 8 days or frozen up to 5 months
