About 3 lbs chicken(skin-on, boned-in, get a mixture of thighs, drumstick, breast, etc)
4clovesof garlic(peeled and crushed slightly with heavy object)
3stalks of leeks(washed and cut into 2-inch lengths)
2celery stalks(cut into 1/2-inch slices)
3carrots(peeled and cut into 3-inch sticks)
1tspof salt
2tspof freshly ground black pepper
8cupsof cold water
2Tbspof cooking oil
Garnish:
Large bunch of dill(washed and roughly chopped)
½cupof chopped parsley leaves
Instructions
In a large pot, preheat cooking oil. Place the chicken (skin side down) and brown the chicken for few minutes until golden brown then turn and brown the other side. Do this in batches if necessary and place the browned chicken on a platter. Once you are done with all the chicken, put them back into the pot. Add in the garlic, leeks, carrots, celery, salt, pepper and 8 cups of water. The chicken should be covered by the water, if not, add a bit more. Bring to a boil and then lower the heat, cover with lid and let it cook away for the next 2 hours. Have a taste and season with more salt and pepper if needed
Serving suggestion:
Serve over cooked rice with generous amount of the soup and garnish with chopped dill and parsley or serve the parsley and dill on the side
Notes
You can always skim off the fat on top if you like. The skin and bones are kept to give extra flavor to the dish