ingredients
serves 4
1 boiling chicken weighing 1.8kg (4 lbs)
500 g (18 oz) carrots
3 celery stalks
400 g (14 oz) leeks
2 small onions
2 garlic cloves
1.5 litres (2 1.2 pt) 6 cups water
Sprig fresh thyme
1 bay leaf
1 clove
2 tsp sea salt
1 tsp white peppercorns
2 young turnips
400 g (14 oz) courgettes (zucchini)
Pinch white pepper
method
1. Scrape carrots and celery, wash together with leeks.
2. Roughly chop 2 carrots, celery and 1 leek.
3. Peel and chop onions and garlic.
4. Bring prepared vegetables to the boil in the water together with thyme, bay leaf, clove, salt and peppercorns.
5. Rinse fowl and add to water, skimming off any scum that forms during the first 30 minutes.
6. Cook chicken gently for an additional 1 1/2 hours until tender.
7. Remove green leaves from remaining leeks and slice. Cut peeled turnips, rinsed courgettes (zucchini) and remaining carrots in julienne strips. Slice remaining leeks.
8. Remove chicken from stock. Strain stock, bring to the boil again and simmer vegetables in it for 10 minutes.
9. Separate meat from bones, cut in small cubes, return to pan and season to taste with salt and pepper.
