1.  Cut the onion into quarters and spike each quarter with a clove. Roughly chop the remaining vegetables.

2.  Place all the vegetables in a large saucepan.

3.  Break up the chicken carcass. Add the pieces, or the veal bones, if using, to the vegetables with the remaining ingredients.

4.  Cover with 1.75 litres / 3pints / 7½ cups water. Bring to the boil, skim the surface and simmer, partially
covered, for 2 hours.

5.  Strain the stock into a bowl and allow to cool. When cold, remove the hardened fat before using. Store the stock for up to 4 days in the fridge.