Basic Chicken Soup/Stock

• 1 whole chicken
• 1 onion
• 3 carrots
• 3 stalks celery
• 2 baby leeks
• 1 parsnip
• 4 garlic cloves
• water, to cover around 4 liters
• 1 bunch fresh parsley
• 1 bunch fresh thyme
• 10 black peppercorns
• 10 coriander seeds

1. preheat the oven to 250 degrees.
2. clean the chicken.
3. roast the chicken until golden, let rest.
4. cut onion, carrots, celery, leeks, parsnip in 10 cm pieces.
5. in a big pot stirfry all veggies.
6. bash garlicgloves and add to pot.
7. when onions are transparent add water.
8. add parsley, thyme, peppercorn and thyme.
9. boil slow until one third of liquid is left.
10. strain and keep veggies.
11. cut veggies into mouthright pieces.
12. strip meat of chicken in mouthright pieces.
13. add veggies and chicken to soup and taste with salt.
14. It needs more than you d think.
15. velbekomme, bon appetit, bueno appetito!

chicken, onion, carrots, stalks celery, baby leeks, parsnip, garlic, water, parsley, thyme, black, coriander seeds

Taken from www.food.com/recipe/basic-chicken-soup-stock-285173 (may not work)