Homemade chicken stock, simmered gently

Ingredients

• One 1.5 kg chicken, very fresh, with the head and giblets (heart, gizzard, liver)
• 3 liters of cold water
• 1 large onion
• 2 large carrots
• 1/8 of celeriac
• Half a leek
• A few sprigs of flat-leaf parsley
• 1 tablespoon of salt
• 12 black peppercorns
• 2-3 whole cloves of allspice

Wash the chicken and vegetables. Cut the chicken in half lengthwise, then each half in half, removing the giblets and any large clumps of fat.

Place the chicken in a large pot with the head and giblets, and cover with cold water: it should be completely submerged.

Bring to a boil, then reduce the heat so that the broth is just simmering. Do not cover. Skim off any foam that forms on the surface several times.

Chop the unpeeled vegetables into large pieces. After half an hour of cooking, add the vegetables, parsley, and spices, and add more hot water if needed.

Continue to cook gently for 1 to 2 hours.

Remove the chicken with the skimmer. You can shred it, season it, and use it to thicken the broth.

Place a sieve lined with cheesecloth over a second pot and strain the broth. Discard any vegetables that have become too soft.

Salt to taste, as you prefer.

Remove excess fat with a ladle, or place the pot in the refrigerator overnight and remove the solidified fat the next day. Do not completely remove the fat, as it helps to retain the flavors.