Place a whole chicken into a sauce pan that is just large enough to hold it with the following veg - 4 peeled banana shallots, 2 leeks - tough outer leaves and most of the green discarded, cut in half length ways and tied back together, 4 carrots peeled and quartered, 6 sticks of celery cut into portions - you want the veg to be of the right size to all cook at the same time.
Cover with water and bring to the boil.
Skim off any scum that rises to the surface and turn down to a simmer.
Add a bouquet garni containing three bay leaves, four spring of parsley, two of thyme, one of rosemary and one of tarragon, 6 whole cloves of garlic peeled, eight black peppercorns and season with salt.
Place a lid on the pot and cook for 50mins - 1 hour - to test if the chicken is cooked push a sharp knife or skewer into the thigh and the juices will run clear.
Portion the chicken and place in bowls with the veg and stock.
Take a small amount of stock and reduce it in a saucepan with a knob of butter until it is a syrup and sprinkle over the top and serve.
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