Basic Stock

Makes approx. 2 litres

• 1 whole chicken
• 2 litres of filtered water
• 2 tablespoons freshly squeezed lemon juice
• 1 large onion chopped
• 3 celery sticks chopped
• 2 cloves garlic
• 1 bunch parsley
• 1 bunch rosemary
• 1 bunch thyme
• 2 bay leaves
• Sea salt and pepper to taste

Place chicken in a large stainless steel pot with water, lemon juice and all vegetables and herbs
Bring to a boil, and remove foam that rises to the top
Reduce heat, cover and simmer anywhere from 1- 6 hours
Remove whole chicken with a slotted spoon
Remove chicken meat from the carcass and reserve
Strain the stock into a large bowl and refrigerate until fat rises to the top and congeals
Skim off fat and place stock in a jar or covered container in your refrigerator