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How to Make It
Step 1
Fill a very large stock pot with cool water. Add in the whole chicken. Cut leeks and celery heart in half and rinse well under cold water to remove dirt/sand.
Step 2
Tie the halved leek and ½ a celery heart together with the 3 medium sized carrots, 7-10 sprigs each of tarragon and thyme using butcher’s twine.
Step 3
Add this into the stockpot. Add 1 cup of white wine. Bring the pot to a boil and then down to a simmer for 20 minutes.
Step 4
Cover the pot after the 20 minutes have elapsed and allow the chicken to sit for another 45 minutes. Temp the chicken in the thickest part to ensure the meat is at 165 F. Then allow chicken to cool in the broth before serving.