2 organic chicken legs (about 400g)
3 organic leeks
3 organic carrots
3 organic celery stalks
2 garlic cloves
20g fresh flat-leaf parsley
Sea salt and black pepper to taste
Optional: 1 teaspoon dried porcini mushrooms
Chop the leeks, carrots, and celery, crush the garlic, and add it all to a large saucepan.
Add the chicken on the bone and fill the saucepan with water.
Add some salt and pepper and allow to cook for about 1.5 hours.
Optional step: Wash the porcini mushrooms well. Add some hot water and allow to soak for 20 minutes.
Add the fresh parsley, porcini mushrooms, and stock from the porcini mushrooms to the saucepan and simmer for a further 30 minutes before serving.