Summary

Ingredients

• 1 chicken, approx. .5 kg
• 10 black pepper (grains)
• 3 bay leaf
• 1 celery, cut into thick rings
• 2 small carrots, chopped
• 1 bunch parsley

For the marinade:

• 125 ml olive oil
• 2 tablespoon lemon juice
• 2 tablespoon vinegar (red wine vinegar)
• 2 bay leaf
• 3 tablespoon pine nuts
• 3 tablespoon raisins
• 2 tablespoon, leveled sugar, brown
• Salt and pepper to taste

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Instructions

1. Trim excess fat from the chicken.
2. Put the peppercorns, bay leaves, celery, carrots and parsley in a large saucepan and add enough water to just cover everything with liquid. Bring to a boil. Turn the heat down that far and let simmer for 50 minutes.
3. Let the chicken cool in the stock and then carefully remove it. Now remove the meat from the bones, cut into pieces and place in a bowl.
4. For the marinade, mix all ingredients very well in a smaller bowl. Pour the marinade over the chicken and turn it every now and then. Cover the marinated meat and put it in the refrigerator for at least 24 hours.
5. If desired, serve with thinly sliced lemon wedges, green lettuce and watercress and serve.