1 large free-range chicken 1 parsnip, roughly chopped 3 celery stalks, roughly chopped 1 bunch spring onions, roughly chopped 2 fresh bay leaves 10 flat-leaf parsley stalks 8 peppercorns 1 leek, green part only
Score the chicken, then add it to a stock pot with the remaining ingredients. Add enough cold water to cover the ingredients by 10 cm, then bring to a simmer. Skim the fat off the top as needed, as this will achieve a clear stock. After 6 hours, carefully strain the stock through muslin and allow to cool.
