1 chicken (size 12-13)
1 large onion, halved and sliced into moons
2 cloves garlic, sliced
Pinch of Salt
1 tsp peppercorns
1 bay leaf
1 celery stick, diced
3 cavolo nero leaves, diced
1 leek, diced
2 carrots, diced
½ swede, diced
2 cups cabbage, diced
Parsley to finish
Salt and Pepper to taste
Place the chicken, breast down, into large pot with onion, garlic, a pinch of salt, peppercorns and bay leaf, add enough water to cover the chicken. With a lid on the pot, bring to the simmer on medium heat.
Simmer for 20 minutes. Depending on whether you have a larger chicken or not, you may need to simmer a little longer. Then, switch off the heat, and with the lid on leave to cool for at least 40 minutes, allowing the chicken to cook through.
Once cooled, remove the chicken from the pot and pull the meat from the bones, shredding it into bite size pieces.
At this point, if you would like a more flavoursome stock, the bones can be placed back into the water with the onions, and simmered for a further one to two hours with the lid on.
After removing the chicken (or simmering the bones) the fat can be removed from the stock by skimming it off with spoon. Alternatively, the stock can be placed in fridge to solidify the fat, which makes it easier to collect and remove.
Once fat has been removed, return the stock to the heat, add vegetables, and simmer until tender. Then, add some chopped parsley to pot and the chicken to warm through.
To serve, ladle into bowls adding pinch of parsley, salt and pepper to taste.