Chicken broth with leek

Name: chicken broth with leek
Cook time: 25 min
Total time: 115 min
Yield: 8
Ingredients: 1 free range chicken; 2 pieces leeks; winter carrot (1 piece 250 g), in pieces; 2 onions coarsely chopped; 4 stems celery coarsely chopped; 2 bay leaves; tray fresh thyme a 15 g; 1 tray fresh parsley flat (20 g)

A tasty recipe. The starter contains the following ingredients: poultry, free-range chicken, leek, winter carrot ((1 piece 250 g), in pieces), onions (coarsely cut), celery (coarsely cut), bay leaves, fresh thyme (a 15 g) and fresh parsley (flat (20 g)).

Ingredients

Directions

Place the chicken in a large pan.
Cut 1 leek and the green of the other leeks into pieces and lay them with the winter carrot, the onion, the celery, the bay leaves, the thyme and the parsley with the chicken.
Pour 2 liters of water and bring to the boil.
Leave the stock on low heat, against boiling, for 1 hour.
If you do this at a low temperature, the broth stays clear.
Strain the stock.
Let the chicken cool slightly, remove the meat from the bone and cut it into pieces.
Cut the leftover leek into 6 cm pieces.
Cut these in half lengthwise and cut the loose 'bars' in the length julienne.
Season the stock with a lot of salt and (freshly ground) black pepper.
In each plate, spoon a tablespoon of chicken and raw leek strips.
Pour over the hot stock and serve immediately..