4 lb. stewing or roasting chicken
1 leek, washed and trimmed
1 onion, peeled and stuck with 1 clove
1 carrot, scraped
1 clove garlic, peeled
1 bay leaf
2 springs parsley
3 peppercorns
1 1/2 tsp. salt
2 qts. water

In a large pot combine chicken, leek, onion, carrot, garlic, bay leaf, parsley sprigs, peppercorns and salt. Barely cover with water. Slowly bring liquid to a boil, reduce heat; skim off scum. Cover pot. Simmer very gently so surface barely moves (about 1 hour for roasting chicken, 2 hours for stewing chicken). Transfer chicken to platter. When cool enough to handle, remove skin. Pull meat from bones, cut in pieces. Strain broth, correct seasoning. Add in chicken pieces.