Put chicken in a pot with a snug-fitting lid and add just enough water, about 2 litres (3 ½ pts) to cover. Add salt and peppercorns and bring to the boil. Skim off any froth that rises to the surface, reduce heat, and simmer, partly covered, until the chicken is cooked, about 45 minutes. Allow chicken and stock to cool, then shred meat and set aside. Reserve stock.
Using a mortar and pe