1 large (about 2.5kg) good-quality chicken, without giblets
4 bay leaves
2 onions, whole
2 carrots, cleaned
3 celery sticks,
Small bunch of fresh thyme
Small bunch of fresh parsley
2 tsp salt
Wash the chicken very well and place in a large stock pot or casserole pot with bay leaves, onions, carrots and celery. Tie up the herbs with string and add to the pan with the salt and peppercorns. Pour over enough water to cover the chicken completely (about 4L). Cover and bring to the boil. Reduce the heat and simmer for 2 hours, until the chicken is cooked through. Leave in the broth until cool enough to handle.
Remove the chicken from the broth and place on a board to cool completely. Remove the cooled meat from the bones and slice or shred. Set chicken aside and use for salads or make a tasty chicken soup.
Note for leaner broth, refrigerate for a few hours, a skim fat off before re heating.
Return shredded chicken to strained broth. (you could reserve some if its too much) I like to use the carrots and celery , roughly chopped, in my soup. For a heartier soup, add some pasta. Bring to a boil and serve it up !!
Borrowed again, All pics from Channel 4 food.