I've been sick for over a week now which is so unlike me. Usually I shake it off within a couple of days but this ones proving to be a nasty little bugger. Either way, the only thing I feel like when I'm not firing on all pistons is soup and the only person that makes the best soup in the world is my mum. That's a problem seeing as my mum lives across the other side of the world! Luckily when she was in town recently for a month we spent lots of rainy days over the stove making home made chicken stock and freezing it.
Sickness, be gone!
The Chirpy Bird's Chicken Stock
1 6lb organic chicken, giblets removed
1 yellow onion quartered
2 carrots chopped in half
2 stalks of celery including leaves
2 parsnips cut in half
1 whole head of garlic cut in half
one handful of dill
one handful of parsley
one handful of thyme or rosemary
one tablespoon of kosher salt
one teaspoon of peppercorns
one bay leaf
a quart and a half of water or just covering chicken and veggies
Make sure that you wash the chicken thoroughly inside and out before you use it. Place all ingredients in your soup pot and bring to a soft boil. Boil semi-covered for around 2 1/2 - 3 hours. Strain liquid through colander and allow stock to sit overnight in the fridge. The next day you will see the animal fat that has solidified on the surface. Scrape off the top and place in tupperware to freeze or use immediately!
**If you want to use some of the meat from your chicken in a soup or salad I always cheat my way around that! Remove the entire 'chook' after around one and a half hours and separate the white meat. It's really important that you return the remaining chicken back into the stock and allow it to continue to do it's thing for the outstanding time.