Step 1

Prepare the vegetables.

Step 2

Cut the onions into quarters and stick the cloves into one of the quarters.

Step 3

Cut the leek into large chunks.

Step 4

Cut the carrots and celery stalks inhalf.

Step 5

Place the vegetables, bay leaves and whole chicken (without the giblets!) into a pot.

Step 6

Add cold water to cover (5-6 cm above the chicken).

Step 7

Add peppercorns and salt (not too much, you can always add more later on).

Step 8

Bring to a boil.

Step 9

Reduce to a very gentlesimmer: liquid should just bubble up to the surface.

Step 10

Cook, uncovered, for 1 hour.

Step 11

A skin will form on the surface of the liquid; skim this off with a slotted or a regular spoon and discard.

Step 12

Remove the chicken and pick off the meat.

Step 13

Reserve the chicken meat in a tight container, covered with some of the broth.

Step 14

Let cool down a few minutes then put the container in the refrigerator.

Step 15

Adjust the seasoning of the broth and return the carcass to the pot.

Step 16

Simmer uncovered another ½ h, turn off the heat and when the broth is cool enough to work with, strain it through a sieve or a colander lined with cheesecloth, discarding the carcass, herbs, and vegetables.

Step 17

Transfer to airtight containers and refrigerate.

Step 18

Leave any remaining fat in the broth as a protective cover.

Step 19

You can skim this off when you use the broth.

Step 20

The basic recipe using one chicken yields about 1 liter (4 cups) of meat and 2 liters (8 cups) of broth.