1 whole free range chicken
1.50 litres water
2 onions, peeled and cut in half
4 carrots, peeled
4 celery sticks
4 parsnips, peeled
4 leeks, washed and trimmed
4 cloves garlic, crushed
4 sage leaves
1 bouquet garni
4 juniper berries seasoning
Put all the ingredients in a large pot andsimmer for 35 minutes. Strain and pour the stock back into the pot.
Keep the veggies whole and shred the chicken meat into big pieces. Return chicken and veggies to pot and heat through.
Season well. Slurp up while piping hot.
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