• 1.6 kg (3 lb 8 oz) whole chicken
• 7.5 cm (3 inch) piece jamón bone (see Note)
• 2 carrots, roughly chopped
• 2 onions, roughly chopped
• 1 small handful flat-leaf (Italian) parsley
• 1 garlic bulb
• 3 bay leaves
• 2 tablespoons black peppercorns

Rinse the chicken, including the cavity, under cold running water to remove any blood or impurities. Put all the ingredients in a large stockpot or very large saucepan with 1 tablespoon salt and cover with 4 litres (140 fl oz/16 cups) cold water. Bring to the boil then reduce to a gentle simmer.

Continue simmering for 2 hours, skimming the surface for foam every 30 minutes. Strain. The stock is at its best when used immediately. However, it will keep in the refrigerator for another 2 days — cool slightly before covering and refrigerating. Once chilled the stock can be frozen in 1 litre (35 fl oz/4 cup) containers for up to 2 months, but note that the potency/flavour will diminish the longer it is stored.