Boiled chicken

Peel all the vegetables and cut it into chunks.

Clean the chicken, discarding the fat and glands of the neck, and then cut the skin on the sides of the opening of the abdominal cavity, gaining two slits.

Enter the end of a leg into the corresponding slot so the chicken will keep its shape during cooking.

Place the chicken and vegetables sliced in a pan that contains them.

Completely cover the chicken and vegetables with water and bring to a boil.

Remove the foam that rises to the surface, then lower the heat so that the liquid just sobbolla.

Add the bay leaf and black peppercorns and simmer the chicken for about an hour and a half.

Spent the time indicated, remove the chicken from the Pan, let it cool, then split it into pieces.

---ADVICE.

The best way to boil the chicken is cooking slowly, to slight boil.

For this purpose the liquid, which must completely cover the bird, it should be brought to a boil rapidly, then deletes the foam that rises to the surface and adjust the flame so that the liquid just sobbolla.

It is important to use appropriate sized pots, they can easily contain the chicken and vegetables and flavorings.

The best results are obtained with chickens novelli, who have very tender flesh, whose delicate flavor is intensified by firing in a broth rich in aromas.