1 large chicken, preferably organic
2 teaspoons garlic flavored oil
Scant 1/2 cup white wine or dry white vermouth
2 to 3 leeks, cleaned, trimmed, and cut into approximately 2-inch logs
2 to 3 carrots, peeled and cut into sticks
1 to 2 celery stalks, sliced
Approximately 2 quarts cold water
1 bouquet garni (mixed herb sachet or bag) or 1 teaspoon dried herbs
Fresh parsley stalks or few sprigs, tied or banded together
2 teaspoons kosher salt or 1 teaspoon table salt
2 teaspoons red peppercorns, or good grinding pepper
Chopped parsley leaves, from stalks, for serving
Chopped fresh dill, for serving
English mustard, for serving