Step 1: Aromatics
Peel all of the vegetables. Tie together a first bouquet garni with the parsley stems, thyme, and bay leaf, and a second with the celery stalks and leeks. Enclose the peppercorns in a small muslin pouch.
Step 2: Chicken
Trim the chickens of any fatty or bloody parts, washing them under running water. Place in a stock pot, cover with cold water, and bring to a boil over a high heat.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
This recipe is reserved for the Premium subscribers
Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$
All My Chefs suggests
Other recipes by Alain Ducasse