It is almost the same process like marrow bone stock. I made my chicken stock from the whole chicken then use the chicken for cooking and froze the stock on ice cube trays or freezer bags.
1 whole chicken or 1kg chicken carcasses
1 onion – cut into quarters
2 garlic cloves
Carrot – cut into chunks
Celery or parsley stalks
1 tbsp black pepper
Lemon skin or juice
Pinch of salt
Place the chicken and any additional ingredients into a large stainless steel cooking pot (I use a pressure cooker) and cover with cold water. The water level should cover the chicken by 5 cm whilst still leaving room at the top of the pan.
Cover with a lid and bring to the boil. Reduce the heat and simmer, lid on, for at least 3 hours, skimming off any foam that rises to the top.
Once the chicken have simmered, your stock is ready, you will need to strain the stock through a fine mesh strainer. (you can make soup from the chunks) Set aside the stock to cool.
Once cooled pour into the ice cube trays or freezer bags.