Put the chicken in a large saucepan and pour over enough stock just to cover the chicken. Push the shallots, garlic, herbs, carrots and leek into the pan and place over a medium-high heat. Bring to the boil, then reduce the heat and simmer gently for 1 hour or until the chicken is falling away from the bones.
Add the remaining vegetables to the pan and simmer for a further 6–8 minutes or until the vegetables are cooked.
Turn off the heat and leave to rest for 5–10 minutes before serving the chicken and vegetables in deep bowls with spoonfuls of the broth. Remove the skin, if preferred, and serve with plenty of crusty bread.