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| 3 ca. 1 Liter | chicken stock |
| 1 Bund | Cilantro, washed and tied |
| 1 Esslöffel | salt coarse |
| 1/2 Teelöffel | black pepper freshly ground |
| 4 x ca. 450 g | Chicken pieces, on bone (Trim Knobs Off Drumsticks Cut Breasts And Thighs In Half With A Cleaver Wings Trimmed) |
| 1 | Leek, washed, white part Cut Into 2 Inch Chun |
| 1 gross | onion |
| 6 | Cloves garlic peeled |
| 3 | Turnips, peeled and Quartered |
| 3 | Carrots, Peeled, Cut Into 2 Inch Chunks |
| 1/2 x ca. 450 g | Chayote, quartered |
| 1/2 x ca. 450 g | Yams, peeled, 1 inch Cubes |
| 1/2 x ca. 450 g | Potatoes, peeled, 1 inch Cubes |
| 1/2 klein | Cabbage, cut into wedges |
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Pour the stock into a large stockpot and bring to a boil with the cilantro (tied for easy removal later), salt and pepper. Add the chicken, leek, onion, garlic, turnips, carrots, chayote, yams, potatoes, and cabbage and simmer over medium heat, cooking until the vegetables are tender and chicken is cooked, about 45 minutes. Transfer the chicken pieces to a tureen (skin the chicken if desired) or individual plates and surround with the vegetables. Strain the broth over the vegetables and chicken and
Network, G.P., All Rights Reserved 11/22/96 show
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