INGREDIENTS
1
whole chicken
2
large carrots, peeled and sliced
3
stalks of celery, sliced
1
medium onion, sliced
1
bunch of parsley
2
bay leaves
6 cups
liquid (I used 4 cups chicken stock and 2 cups of water)
3/4 tsp
sea salt (add more if desired)
pepper,
1/2 tsp
curry powder (optional)