Summary

Ingredients

• 1 chicken, ready to cook, without offal (approx. .2 kg)
• 1 bunch soup vegetables (carrot, leek, celery, parsley root, parsley)
• 4 potato (s)
• 1 onion (s)
• 1 tablespoon clarified butter
• water
• marjoram
• salt
• pepper

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Instructions

1. Clean and dice all the vegetables or cut the leek into fine rings. Chop the parsley.
2. Sauté the vegetables and parsley in a saucepan with the clarified butter, add the chicken and pour water over it until it is completely covered.
3. Bring to the boil and then simmer for almost two hours over low heat with the lid placed at an angle. Remove protein deposits with a slotted trowel.
4. Take the chicken out of the pot, remove the skin and bones, chop the meat and put it back in the pot.
5. Season to taste with marjoram, salt and pepper.
6. Even if it doesn`t seem very appropriate, we ate white bread with it and it was really delicious. It was originally intended for my darling, who was sick with the stomach at the time, but because we thought it was so good, it has been served more often and with white bread ever since.