1 whole free-range, antibiotic free chicken
6 carrots, chopped
4 sticks of celery, chopped
2 white onions, halved
2 bay leaves
4 whole peppercorns
1 half bulb of garlic, sliced
handful of parsley, thyme, dill (or any other herbs you like)
1 bunch of kale torn into small pieces, stalks discarded
Add 4 carrots, celery, onions, bay leaves, peppercorns, a pinch of sea salt and the whole chicken into large pot. Fill the pot with cold water so that everything is covered, then bring to the boil. Reduce the heat to a simmer and cook for 1 hour, skimming fat from time to time.
After hour, drain stock into separate pot. Discard vegetables. Let chicken cool, then chop meat into bite-sized pieces. Add chicken pieces, remaining chopped carrot and kale to stock. Place on heat and simmer for 20-30 minutes.
Serve in bowls, garnish with dill or your choice of herb. Enjoy!