6 cups (1.5 litres) water

2 skinless chicken legs

2 carrots, peeled and coarsely chopped

2 stalks celery, coarsely chopped

1 onion, cut into wedges

1 bay leaf

In a saucepan, bring all the ingredients to a boil. Cover and simmer for about 45 minutes or until the chicken is cooked through.

Remove the chicken from the broth. Remove the bones and shred the meat. Discard the bones. Strain the broth through a sieve. You will need 1.25 litres (5 cups) of broth. If necessary, add water. Set aside.

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