Peel or scrub
6 carrots
3 parsnips
6 small turnips (or 1 small swede)
3 leeks
1 small onion studded with 2 cloves
2 celery stalks
1 clove garlic
Take a 1.5kg chicken put one of the sticks of celery inside it and place in a large pot.
Cut the leeks and all other vegies into 2cm (i.e bite size) thick rounds or chunks and surround the chicken with them. Add 2 bay leaves,garlic and 4 sprigs of thyme and cover the chicken with water or chicken stock. Bring to the boil and simmer gently uncovered for 1 hour. Salt and pepper to taste.
Serve portions of chicken (e.g break into legs , thighs, breast pieces etc ) in bowls sprinkled with as much of 2 tablespoons of chopped parsley and chives as desired and ladle the broth over as much as desired.
Match with a chardonnay and serve with farm buttered sourdough (optional of course)
