Chicken stock is very easy to make and very versatile. It can be used as a base for soups, sauces, mashed potatoes and risotto.
Put whole chicken in large pot. Fill with filtered water.
Add pinch of celtic sea salt.
Heat to boiling and simmer for 1.5-2 hours.
Lift out chicken.
Put stock through sieve.
Store in fridge.
Drink the stock with meals, or use to make soup.