for 4 people

Stock

1	onion, cut in half
200 g	carrots, cut into pieces
200 g	celeriac, cut into pieces
100 g	leek, cut into pieces
1 stick	lemongrass, bruised
50 g	ginger, sliced
7	black peppercorns, crushed
1 ¾ tsp	salt
1	frozen boiling fowl (approx. 1,2 kg), defrosted
3 ½ litre	water

Soup

100 g	leek, cut into thin slices
100 g	carrots, cut into thin slices
20 g	ginger, sliced
2 stick	lemongrass, finely chopped
1	red chilli pepper, deseeded, cut into rings
2 tbsp	soy sauce
1	organic lime, thinly sliced

How it's done

Stock

Place the onion in a large pan with the cut sides facing down, fry over a medium heat for approx. 10 mins. until dark brown. Add the carrots and all the other ingredients up to and including the salt, fry briefly. Rinse the boiling fowl inside and out in cold water, pat dry, add to the pan. Pour in the water until the chicken is completely covered, heat up. Cook (uncovered) at just below the boil for approx. 2 hrs.

Soup

Remove the boiling fowl from the stock, allow to cool slightly. Pour the stock back into the pan through a sieve, reduce for approx. 15 mins. (yields approx. 1½ l). Remove the meat from the chicken, tear apart by hand, return to the stock. Add the leek and all the other ingredients up to and including the soya sauce, bring to the boil. Reduce the heat, simmer for approx. 3 mins. Serve the soup in deep bowls, serve with the slices of lime.

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