Ingredients
- 2 1/4 kg whole chicken (cut into 8 pieces)
- Ginger, cut into 10 shards
- 10 garlic cloves, crushed
- Green shallots (1/2 bunch, cut in half crossways)
- 1 cup chopped red onion (roughly chopped)
- 6 liters water (cold)
How to Make
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Step 1: Place chicken and all remaining ingredients in a 10-litre stockpot and bring to the boil. Reduce the heat to a gentle simmer, skimming with a ladle to remove any impurities. Turn down the heat until the surface of the stock is barely moving and cook for 2 hours, skimming as required.
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Step 2: Remove stock from the heat, strain the stock through muslin and store in refrigerator for up to 3 days or in freezer for 2–3 months.
We hope you enjoy this recipe!
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