White chicken stock from the carcass of a whole chicken cut into pieces

Cut the chicken into four pieces: two legs and two breasts. Remove each wing by cutting at the joint.

For the leg, stretch the skin, follow it with a sharp knife, detach the flesh and let the joint pop out; no brute force. On a big chicken, divide the leg into thigh and drumstick.

For the breast, make an incision along the middle bone and slide the knife gently along the bone, detaching the flesh bit by bit.

Trim any flesh left on the carcass; cut off the end of the parson's nose, where a gland can turn bitter in cooking.

Chop the carcass and bones into smaller pieces with scissors or a stronger knife. Wash the bones very well.

In a clean stock pot, put cold water and cold stock, add the bones, and bring to a boil on high heat.

At the boil, add the onion, a little bouquet and the mixed vegetables, keeping everything under the water.

Cover with a lid and simmer 30 minutes.

Remove the bones one by one, then strain the stock into a clean container; let the garnish drain without pressing it, and discard it.