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Ingredients
  • 1 4 to 5 pound whole chicken cut into pieces and giblets removed (see note 1 & 2)
  • Cold water about 12 cups (see note 3)
  • 1 medium onion peeled and halved
  • 1 large carrot peeled and coarsely chopped, or 2 medium carrots (see note 4)
  • 1 celery rib coarsely chopped
  • 1 tablespoon salt
  • subheading: Sachet (see note 5):
  • 6 fresh parsley stems
  • 1 sprig fresh thyme
  • 2 cloves garlic
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
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