- 1 Whole chicken
- 6 litres Filtered water
- 1/2 Bunch celery roughly chopped
- 3 Large carrots, peeled and roughly chopped
- 2 Whole onions
- 1/2 Himalayan salt brine
- Place all ingredients into a large stock pot. Bring to a simmer and keep lid on if the lid has a hole for steam to be released; if not leave it slightly off. Simmer for 4 - 12 hours.
- About 10 minutes before finishing the stock, roughly chop up a bunch of parsley and add to the pot. Once cooked; strain the mixture.
The longer you cook the stock, the richer and more flavorsome it will be. Once it has cooled a little, place into the fridge until the fat has hardened on top of the stock. Remove all fat and then pour the stock into containers and freeze. You can eat the chicken that is left over during Phase 1 loading. Store or freeze single serving soups, stocks or even stews in handy stainless steel or disposable containers for easy at work meals or an easy and quick meal fix when you get home. Have 3 x 2 litre containers in which you can freeze the stock and bring 1 container out each week. (Makes 24 cups of stock)