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servings: 8
---

Put a large heavy based pot on the stove with a small amount of @olive oil{} and heat it up.

Brown @organic whole chicken{1} on all sides in the pot. Remove from the pot and put aside.

Peel and clean @carrot{4}, @onion{1}, @leeks{2}, @celery{2}, @garlic{1%clove} and lightly saute with some @butter{} in the same pot. Remove from pot and put aside.

Deglaze pot with cold water and take pot of heat.

Fill pot with cold water rest of the way up.

Place vegetables in pot of cold water.

Create a bundle of herbs out of @parsley{3%sprig}, @thyme{1%sprig}, @bay leaf{2%leaf} and put aside.

Take @organic whole chicken{} and place breast-side-up in pot of cold water, such that vegetables create a platform and chicken does not touch bottom of pot.

Tuck bundle of herbs in pot next to chicken, along with @cloves{2} and @pepper corns{6}.

Put lid on pot and bring to a boil. Once boiling, turn heat down to a low simmer. Cook for at least 2 hours.

Keep checking to make sure that water remains at a low simmer and that chicken remanins submerged. If chicken floats to the top, use some of the larger vegetables to weigh it down.

After 2 hours, turn stove off and carefully remove chicken and place it in a bowl to the side. Do the same with the vegetables and herbs in a separate bowl. Do not worry about smaller pieces of vegetables in pot.

Take a large bowl and place a sieve on top. Strain soup liquid into bowl.

This part is done to taste. Take cooked vegetables and herbs of choice, either cut up or smashed and return to soup liquid.

Carefully remove skin off chicken, separate chicken meat from the bone, and return as much meat as desired to the soup liquid. Storing the rest for other uses.

Add @salt{} to taste.

Enjoy <3