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1. Rinse chicken under cold water and trim away excess fat.
2. Place chicken, cold water and all remaining ingredients in a stockpot and bring to the boil.
3. Reduce heat to a gentle simmer, skimming with a ladle to remove any impurities.
4. Turn down the heat until the surface of the stock is barely moving and cook for 2.5 hours, skimming as required.
5. Remove stock from heat, strain through muslin.