It’s hard to get an old broiler-fryer these days, but an old chook that has seen a few days around the yard adds a great amount of flavour to a stock. Poulterers at city markets and old-fashioned butchers carry them, often frozen. In my mind, they give the stock the oomph — the essence of the chicken.
Rinse the chicken, including the cavity, under cold running water to remove any blood or impurities. Put all the ingredients in a large stockpot or very large saucepan with
Continue simmering for 2 hours, skimming the surface for foam every 30 minutes. Strain. The stock is at its best when used immediately. However, it will keep in the refrigerator for another 2 days — cool slightly before covering and refrigerating. Once chilled the stock can be frozen in
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