Inspired by Jude Blereau, Author of Wholefood
The most daunting thing I think I have faced in cooking with whole foods is jointing a chicken, but if you're game to give it a go this recipe is dead easy and definitely more than the sum of its parts.
1.5kg Whole Chicken
1 Leek, sliced
1 Carrot, chopped
2 Celery sticks, chopped
3 Thyme Sprigs
2 Bay leaves
1 Garlic Clove
2tbsp White Wine or 1tsp vinegar (try Wine or Apple Cider Vinegar)
To Joint a Chicken:
Cut around the leg joints. Pull the leg back until the ball joint pops out and cut through any remaining tissue. Separate the leg from the thigh. Cut the wings from the body and remove the breasts, cutting 2cm away from, and parallel to the breast bone. These can be sliced into smaller pieces. For extra flavour, be sure to include the carcass – just strip off any leftover meat and discard once cooked.
Put the chicken pieces in a large pot with the other ingredients, season with salt and pepper and cover with water. Bring to a gentle boil then simmer for 40mins.