One 3-pound/1.5 kg chicken
About 8 cups/2 litres chicken stock
1 bay leaf
6 cloves garlic, peeled
2 large leeks or 4 small, cleaned, trimmed and thickly sliced
1 fresh tarragon sprig
1 fresh thyme sprig
Kosher salt and freshly ground black pepper
12 pearl onions, peeled
4 carrots, scraped and cut into chunks
3 celery stalks, cut into finger lengths
3 parsnips, scraped and sliced
1/2 small turnip, sliced
Cooking Channel User
I was looking for a foolproof recipe for making tender flavorful chicken without a lot of prep and clean up, and this is it! The chicken cooks itself and the vegetables are tender and just the right amount. Plus the extra broth is good for whipping up an orzo Parmesan soup for the next day’s lunch/dinner.
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