INGREDIENTS
1 3/10 kgs
lilydale chicken
1
brown onion
1
carrot
2 larges
celery stalks
10
peppercorns
2
bay leaves
5
flat-leaf parsley stalks
2 tsp
olive oil
1 medium
leek
2
garlic cloves
1 medium
carrot
2 larges
celery stalks
300 gs
swede
1 medium
zucchini
1/4 cup
flat-leaf parsley leaves
1 serving
crusty bread