• 1 whole boiler (stewing chicken suitable for casseroles)
• 2 onions, with peel, halved: insert
• 4 cloves in the onions
• ½ stalk blanched celery, cut in three sections
• 2 leeks, roughly cut and washed
• 1 carrot, scraped and roughly sliced
• 3 garlic cloves, unpeeled
• 3 bay leaves
• 1 small bunch of parsley and thyme
• 1 tbsp black peppercorns
• 2 tbsp coriander seeds
• 3–4 blades mace

Combine ingredients in the largest pan you can find. Add at least 5–6 litres (20–24 cups) cold water and bring the liquid to a boil. Then lower the heat and allow the stock to simmer. During this time, carefully skim the foam from the surface. Reduce the stock by half on very low heat for approx 3 hours. Strain or pour through a colander in which you have placed a clean(!) dish towel. Leave to cool. Place the stock in the refrigerator. Skim off the solidified fat, as soon as it is very cold. Season the stock with salt and pepper.