Ingredients
– 1 whole chicken (about 1.5 kg)
– 2 carrots, chopped
– 2 celery sticks, chopped
– 1 onion, quartered
– 4 cloves garlic, smashed
– 1 bay leaf
– 1 teaspoon black peppercorns
– 2 teaspoons salt
– 2 litres water
– Fresh herbs (like thyme or parsley, optional)
Method
1. Place the whole chicken in a large pot.
2. Add chopped carrots, celery, onion, and smashed garlic.
3. Toss in the bay leaf, peppercorns, salt, and any fresh herbs if using.
4. Pour in the water until everything is covered. Bring the pot to a boil, then reduce to a simmer.
5. Cook gently for about 2 hours. Strain the stock and let it cool before storing.
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