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Ingredients
- 3 litres water
- 2 sticks celery, washed and cut in half
- 2 brown onions, peeled and cut in half
- 2 carrots, peeled and cut in half
- 1 head garlic, cut in half
- 1/2 leek, cut in half and washed
- 1 bay leaf
- 2 sprigs thyme
- 1 tbsp white pepper corns
- 50g sea salt
- 1.2kg free range or organic chicken
- Tarragon mayonnaise
- 2 egg yolks
- 1/2 tbsp mustard
- 1/2 tbsp white wine vinegar
- 250ml olive oil
- 1 tbsp lemon juice
- 1/2 bunch chopped tarragon
Method
Bring all ingredients, except the chicken, to boil in a saucepan. Add chicken, making sure it's covered by the water. Bring to a simmer and cook gently for 30 minutes. Remove from heat and allow to sit for 10 minutes. Remove from stock and serve or cool and refrigerate for later. Strained stock can be used for soups.
For mayonnaise
Place 2 egg yolks in a bowl, add 1/2 tbsp each of mustard and white wine vinegar. Whisk together and slowly add 250 ml olive oil to emulsify. Add 1 tbsp lemon juice, sea salt and pepper. Stir in chopped tarragon to finish.
