Ingredients: |
Ingredients: 1 whole (3 to 4 lb.) chicken, trimmed of excess fat, then rinsed and patted dry with paper towels
8 cups chicken stock (canned works nicely since the chicken and vegetables add to its flavor)
3 onions, quartered
2 large or 4 small-to-medium carrots, peeled and cut into chunks
2 leeks, split, trimmed, cleaned, and cut into t-in. lengths
1 bay leaf
4 allspice berries
10 whole peppercorns
4 sprigs fresh thyme or 1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
Minced fresh parsley or dill leaves for garnish
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Directions: |
Directions:1. Put the chicken in a large pot with the stock, onions, carrots, and leaks. Brin to a boil over medium-hih heat, then immediately reduce heat to medium-low. Skim foam from the surface if necessary.
2. Add the bay leaf, allspice, peppercorns, and thyme to the pot alon with some salt and pepper. Simmer about 45 minutes, until the chicken and veetables are nearly tender and the chicken is cooked through. With 15 minutes of cooking time remaining, preheat the oven to 200.
3. When the chicken is done, use a slotted spoon to remove it and the vegetables to an ovenproof platter and place the platter in the oven.
4. Raise the heat to high and boil the stock until it reduces by about 25 percent, 10 to 15 minutes.
5. Strain the stock into a large bowl or another large pot. Cut up the chicken.
6. You can l serve this a couple of different ways. One way is to ladel the soup into small bowls, garnish it with dill or parsley, and serve it as a first course followed by the chicken and vegetables. The other way is to cut up the chicken and serve it in larger bowls with the broth, vegetables, and a parsley or dill garnish. |
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