- 1 whole chicken
- 2 fresh bay leaves
- 1 bunch of fresh parsley (30g)
- 1 leek
- 1 carrot
- 1 stick of celery
- 1 onion
- extra virgin olive oil
- Salt and pepper.
Get your biggest pot and ad the whole chicken inside it. Add the bay, parsley and a good pinch of sea salt and black pepper. Wash and roughly chop the leek, carrot and celery, then peel and quarter the onion. Put it all into the pan and cover with water, making sure the chicken is covered . Bring to a simmer on a medium heat, then cook for 1 hour 30 minutes on lowest heat just small bubbles. Avoid boiling it, so the meat stays tender.
Carefully remove the chicken to a large bowl to cool a little, leaving the stock on the heat for another 1 hour 30 minutes to intensify that flavour, if needed fill up the pot with 1 liter of water.
Once the chicken is cool enough to handle, use tongs to pull all the meat off the carcass, chucking the bones and skin back into the stock for added flavour. mix the meat with 1 tablespoon of oil.