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
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.