Ingredients

• Freshly ground black peppercorn
• 1 whole (about 1 kg) chicken - chopped into pieces
• 2 cups chicken stock (I used Swanson clear chicken broth)
• 40 cloves (about 3 bulbs) garlic - peeled
• 30 g parsley - stems and leaves separated, coarsely chopped
• Salt
• 40 shallots - peeled

How to make it

1. Heat up a bit of oil in a dutch oven or large pot. Brown chicken pieces.
2. Remove and leave aside for later use.