Chicken Leek Stew

Name: Chicken Leek Stew
Cook time: 2 h
Total time: 2 h
Yield: 5
Ingredients: 1 ready-to-cook soup chicken (approx. 1.2 kg); 1 collar Soup Greens; 1 small pot of lovage; 1 Bay leaf; 3 Juniper berries; 2 Cloves; 1 TEASPOON Peppercorns; 7-10 Tbsp Salt; 300 g Carrots; 500 g Leeks (leek); 400 g Potatoes

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 5

1 ready-to-cook soup chicken (approx. 1.2 kg)
1 collar Soup Greens
1 small pot of lovage
1 Bay leaf
3 Juniper berries
2 Cloves
1 TEASPOON Peppercorns
7-10 Tbsp Salt
300 g Carrots
500 g Leeks (leek)
400 g Potatoes

Directions

1
Wash the chicken, put it in a big pot. Clean and wash the soup greens. Peel carrots and celery. Cut everything into large pieces. Wash the lovage. Put the soup greens, bay leaf, juniper, cloves, peppercorns and lovage in the pot.
2
Add approx. 2 litres of cold water so that the meat is covered. Bring everything to the boil, salt and simmer covered over a low heat for about 1 1/2 hours. Peel, wash and slice the carrots.
3
Clean the leek, cut into slices and wash. Peel, wash and dice the potatoes. Lift the chicken out of the broth, pour broth through a sieve. Measure out 2 litres of stock. Use remaining stock for other purposes.
4
Bring to the boil in a pot, add prepared vegetables and simmer everything for 10-15 minutes. Remove meat from skin and bone and cut into bite-sized pieces. Add the meat to the vegetables and warm up briefly.
5
Arrange stew in soup bowls.