1.5 kg (3 lb) chicken, skinned and cut into pieces
2 litres (3½ UK pints/9 US cups) water
1 onion, chopped
500g (1 lb) leeks, sliced
125g (4 oz) bacon, diced
1 teaspoon tarragon, chopped
salt and freshly ground black pepper
Put the chicken and bacon in a large pot with the water. Bring to the boil and turn down to a simmer. Cover and continue cooking for 2 hours.
Remove from heat, strain liquid into another pan.
Bone chicken, chop up the meat and add to the reserved liquid with the leeks, tarragon and seasoning.
Bring to the boil, cover and simmer for 20 minutes.
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