4 garlic cloves
1 tsp black peppercorns
1 tsp vegetable oil
1 whole chicken*
4 slices ginger
4 spring onions
1 tsp sea salt, or to taste
Use a mortar and pestle to pound the garlic and peppercorns to a rough paste.
Heat the vegetable oil in a large stock pot. Add the garlic paste and cook for a minute or until fragrant. Add the remaining ingredients. Then pour over enough water to cover the chicken (at least 2.5L if you can fit that amount into your pot). Place over high heat. Bring to a gentle simmer, then reduce the heat to low and simmer for 90 minutes. Skim the surface of the stock every so often.
Taste the stock and season with salt to taste. Strain and use straight away or freeze for up to 3 months.
– I like to use a whole chicken to make this, and then I’ll shred off all the meat at the end to use for sandwiches, salads, soups and so on. However, you could also make this stock with a chicken carcass, or some chicken wings instead if you prefer.