Preparation

Arrange all ingredients for use.

Drain the chicken and tap dry with kitchen paper.

Peel and dice the celery.

Wash the carrots and leeks, peel and cut into small pieces.

Put the chicken in a large saucepan with enough cold water to cover completely. Slowly bring to the boil and skim off the foam from the surface.

When the foam stops forming, add the vegetables, bay leaves, parsley, peeled onion and spices. Add salt and cook over a low heat for 1 hour until the meat falls easily from the bones.

Remove the chicken from the stock and leave to cool.

Sieve the liquid through a sieve lined with a muslin or tea towel.

Allow to cool to room temperature then place in the fridge until needed.

For Asian soups, boil the chicken stock with ginger slices and lemongrass, then filter again through a sieve.

Or, make a chicken broth with rice. Pull the chicken meat from the bones and dice it. Clean the carrots, leeks and celery, finely chop and blanch briefly. Cook rice and mix with the chicken and vegetables and pour over the hot broth.