Ingredients
1 whole chicken, about 1.4 kg
3 litres water
2 tsp salt
2 None bay leaves
1/2 bunch parsley
4 stalks thyme
3 slices bacon
2 kg leeks, finely chopped
100 g prunes
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Hand blender for emulsifications, purees, soups, sauces
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Place the chicken in a large pot. Cover with 13 cups water, add 2 tsp salt, the bay leaves, parsley, thyme and bacon. Bring to a boil and simmer, uncovered, for about 1 1/2 hours, skimming off any foam if necessary. Add 1/3 of the leeks after 30 minutes of cooking. Remove the chicken and allow to cool slightly. Pour the stock through a strainer and bring back to a boil. Add the remaining leeks and prunes and simmer for 15 minutes. Cut the chicken from the bone and into bite sized chunks. Season, return to the pan to reheat and serve.