This is the timeless, classic white stock used in most countries as a base for soups and sauces. It is also good and comforting on its own.
- Put the chicken and vegetables in a large stock pot. Add water –about 8 pints- and take to the boil. Skim off foam, add herbs and a little salt and take again to the boil,
- Reduce heat, cover and simmer for 2-3 hours, until the meat falls off the bones, skimming foam off and adding hot water when required so the ingredients are always covered,
- Cool, remove fat and strain broth. Use or reserve for later.
Add salt and pepper to the broth when making a soup, sauce, or, if having the broth on its own, just before serving.
If you are using this broth for a chicken noodle soup, the cooked chicken meat can be chopped and added to the soup; otherwise, use it in salads, chicken pie, or make it into a loaf.
Use your favorite herbs instead of the whole bouquet garni. You could flavor just with only one or two of the herbs.