1 tbsp olive oil
2kg raw free-range chicken frames, roughly cut up
500gm Good Grocer mirepoix (a mixture of diced onion, carrot and celery)
2 bay leaves
5 whole black peppercorns
6 litres cold water
1. Heat oil in a large stockpot. Place half the chicken pieces in the pot and cook over a medium high, stirring until lightly browned. Stir in the remaining chicken pieces and cook until no longer pink. Add the mirepoix, bay leaves and peppercorns.
2. Pour in the water and bring to the boil, skim to remove any debris from the surface, then turn down the heat to simmer gently for 3-4 hours, skimming as necessary. Don’t boil at this stage as this can make the stock cloudy.
3. Remove from the heat and then pass through a fine sieve. Discard the vegetables and bones as the goodness has been extracted from these.
Set liquid stock aside to cool for an hour, and then refrigerate. Once the stock is cold it should look clear and slightly amber in colour. You can divide it into small plastic containers and freeze it, if you like. Stock will keep in the fridge for about 4 days and in the freezer for 2-3 months.
4. Or, to make reduced stock (with richer, concentrated flavour), you can boil the finished stock on high heat for another hour to reduce it by about half. This way you are storing condensed stock, which takes up less room in the fridge or freezer.