Step 1

Wash the chicken inside and out and place in a large stockpot with 3 1/2 litres of cold water. Add the vegetables, herbs and peppercorns and slowly bring to the boil over medium heat. Scoop off and discard any residual scum that may appear on the surface.

Step 2

Once boiling, reduce heat to low and allow to just simmer (any more will make the stock cloudy) for about 1 1/2 hours. Allow the stock to cool slightly, then strain. Discard the vegetables and herbs, and reserve succulent chicken meat for use in sandwiches, pies etc. Cool the stock completely, then refrigerate overnight.

Step 3

The next day, use a large spoon to scrape off the fat from the top and discard.