1 whole chicken
carrots
baby leeks
bay leaves
peppercorns
salt
fresh bread
In a large pot place all the ingredients and fill 3/4 with water, bring to a gently simmer and leave for approx 2 hours or until the chicken is falling off the bone, strain off the stock and put back on the heat simmering, check for seasoning. Pull apart the chicken and place in the serving bowl, add the carrots and baby leeks and then pour over the simmering stock. I love to eat this with hunks of fresh bread and butter and sometimes have dumplings with this too in the winter.
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