1 whole chicken(about 1.2 kg, with all or most skin removed)
3 stalk leeks, only the white part
3 stalk of celery
equal amount of turnip as carrot
1/2 tsp minced garlic
1 bay leaf
1/2 teaspoon dried thyme
1 tsp dried parsley
1 tsp black peppercorns
2 medium onion
1 clove pricked in just 1 onion
2 tbsp Dijon Mustard
Peel carrots and turnip. Cut all veggies(carrots, turnips, celeri and leeks) into large chunks.
Put the chicken in a pot filled with 3 litres of water and bring it to a boil. Skim the floating white foam before you add all the chopped vegetables, onions and garlic in the pot.
Place bayleaf, thyme, parsley and black peppercorn in a cheesecloth bag and seal the bag.
Add the herb bag to the soup.
Simmer the soup for another 90 mins. Season with salt and pepper. Remove the herb bag from the soup.
Served the soup hot with a small portion of Dijon Mustard to dip the chicken and veggies. This is how we eat Pot au Feu the French way!