Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Boiling chickens, 4 lbs ea. - bottoms separated
- cut in quarters 1/2 tb Whole black peppercorns
10 c Cold water 6 Bay leaves
4 md Carrots; thinly sliced 4 Sprigs fresh thyme; -=OR=-
2 md Yellow onions 1 1/2 ts -Fresh thyme leaves, -=OR=-
- peeled, finely diced 1/2 ts -Dried thyme
1 sm Head celery; thinly sliced 1 tb Salt
2 lg Leeks; green tops and white 1 tb Unsalted butter

COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a
boil over high heat. Reduce heat to low and skim off the scum that
accumulates on the surface. Remove chicken breast quarters and set
aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek
tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for
45 minutes. Remove cover, replace the chicken breasts and continue to
cook for another 25 minutes. Meanwhile, slice the white parts of
leeks into 1/4-inch rounds and wash well to remove any sand. You
should have about 1 cup. Melt the butter in a medium saucepan over
medium heat and add the leeks and the remaining carrots, onions and
celery. Cover and cook gently until vegetables are soft, about 5
minutes. Remove the chicken from the liquid and place on a platter.
Strain the liquid through a fine strainer into a large plastic
container and discard the herbs, spices and the cooked soup
vegetables. Skim and discard any fat from the surface of the broth.
Remove and discard chicken skin. Remove the meat from the bones, dice
it and set aside. Place bones in an airtight freezer container and
save for making stock. Immediately prior to serving, transfer broth
to a pot and heat, covered, over high heat. Heat chicken and
vegetables, covered, in 350F oven until hot. Decorate each soup bowl
with some heated diced vegetables and chicken. Pour the hot broth
into a pitcher or soup tureen and pour the soup into the garnished
bowls at the table.

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