Step 1
Roughly chop the celery, leeks, onions and carrots. Leaving it unpeeled, bash the half bulb of garlic.
Step 2
Chop up the chicken, and place it, the garlic, vegetables, herbs and peppercorns in a large, deep-bottomed pan. Add the cold water and bring to the boil, skim, then turn down to a simmer. Simmer gently for 3-4 hours, skimming as necessary, then finally pass the stock through a fine sieve so you are left with just the liquid.
Step 3
Allow to cool, probably around half an hour, then refrigerate. Once the stock is cold it should look clear and slightly amber in colour.
Step 4
You can then divide it into small plastic containers and freeze it. It will keep in the fridge for about 4 days and in the freezer for 2-3 months.
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