1 whole chicken, washed
2 lg. onions, quartered
2 carrots, cut in thirds
5-6 whole garlic cloves

Put all this in large kettle; cover with water. Salt and pepper to taste. Cook over medium-low heat until chicken is cooked through.

Reserve the chicken stock. While chicken is cooling, add to stock: Cut carrots into slices 1 leek washed very well, chopped

Cook until tender. Add chicken that has been deboned. Cook for 15 minutes. Serve hot.