16 oz. Mediterranea Seawater 
5 Quarts Tap Water
1 Free-Range Chicken, Quartered (2 lbs.)
8 oz. Carrots
8 oz. Leeks
8 oz. Onion
2 oz. Celery



  1. In a saucepan add the water and seawater and bring to a boil.
  2. Wash and cut all the vegetables.
  3. Once the water starts boiling, add the vegetables and chicken to the water.
  4. Let simmer on low heat for at least 4 hours.
  5. Strain with a fine mesh strainer.
  6. Crumble the chicken meat and add it back to the stock as a garnish