| 1 | whole chicken |
| 2 stalks | celery |
| 2 | carrots |
| 1 | leek |
| 2 | onions |
| 2 | garlic |
| 2 | bay leaves |
| 5 | allspice berries |
| 1 tsp | black peppercorn |
| 1 tbsp | salt |
| 2½ l | water |
Roughly chop the celery stalks, carrots, and leek into large pieces. Quarter the onions and crush the garlic cloves with the side of the knife.
Rinse the chicken under cold running water. Place in a large pot, add all the chopped vegetables, garlic, onion, bay leaves, allspice berries, and peppercorns to the pot. Pour in the water and slowly bring to a boil over medium-low heat. Reduce heat to maintain a low simmer and let cook for approx. 2 hrs.
If foam settles on the surface, skim it off with a slotted spoon. Remove the chicken and vegetables and use as desired. Strain the stock through a sieve once or twice, according to preference. Enjoy!
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