• 1.3 kg (3 lb) chicken thighs or legs or both
• 3 large carrots
• 4 cm (1½ inch) ginger, halved
• 3 onions, quartered
• 2 dried shiitake or large dried porcini mushrooms
• 1 head garlic, halved lengthways
• 4 celery stalks
• 1–2 tsp sea salt

Preheat the oven to 200°C (400°F) or 180°C (350°F) fan forced. Place the chicken, carrots, ginger and onion in a large baking tin. Season and roast for 30 minutes. When cooked, pour everything from the tin, including the fat and juices, into a large stockpot.

Add the mushrooms, garlic, celery and 3 litres (100 fl oz) of cold water. Bring to a boil and then turn down to the lowest simmer. Do not stir while the stock is simmering or it will go cloudy. Place a lid on top, leaving a crack open. Let the stock simmer for 3 hours.

Drain everything into a clean pot through a sieve. Reserve the chicken flesh. Skim the excess fat off, leaving some as it adds flavour. Boil for another 30 minutes over medium–high heat to reduce the liquid and concentrate flavour. Add 1–2 teaspoons of salt when it’s done, tasting to see if it needs more.