Chicken Italiano

Ingredients:
1 Large Onion, quartered
1 Large Carrot, cut into chunks
1 Stick Celery, cut into chunks
1 Sprig Parsley
1 x 1.4kg/3lb oven ready Chicken
Salt and Pepper
150g/5oz Fresh Basil Leaves
25g/1oz Fresh Sage Leaves

Instructions

1. Place the onion, carrot, celery, parsley and chicken in a large casserole and add enough water to cover. Bring to the boil, cover and simmer for 1 hour 30 minutes, or until the chicken is tender.

2. Remove the chicken from the casserole, remove the vegetables and discard and pour the stock into a bowl. Put half the basil and sage in the bottom of the casserole and place the chicken on top. Sprinkle with the remaining herbs, cover and leave in a cool place, but not the fridge, for 6-8 hours. Serve cold.

Once the chicken stock has cooled, skim off any fat refrigerate and use to make soup or gravy.