Riso e Gallina

• 1.5-2 kg (3-4 lbs) free-range or organic mature chicken
• 1 celery stalk, finely chopped

Remove any excess fat from the bird’s cavity, and put the bird in a large stockpot, together with aromatics such as a slice or two of fresh ginger, a bay leaf or two, a sliver of lemon zest, a celery stalk. Cover with water, and bring slowly to the boil. Turn down the heat to the merest simmer, and cook until the chicken is tender, about 50 to 60 minutes, somewhat longer if you are using a boil