3 thick leeks (sliced into thick discs)
1 large carrot (cut in half lengthways and then into 1cm thick pieces)
1 whole bay leaf
1 pinch salt and black pepper
1 handful Italian parsley (roughly chopped)
50 ml lemon juice
2. Pump the heat up until it hits a rolling boil, then drop it down to a gentle simmer.
3. Leave it like that for about an hour, topping up with water if it reduces too much (only top it up to the level at which you started, otherwise you’ll dilute it).
4. By this point the chicken should be tender and the vegetables should be soft.
Above words, picture and recipe from here
Oftentimes recipes will specify the use of flat-leaf or Italian parsley. Can you substitute curly leaves for flat, and vice versa? What’s the difference beyond appearance?
Used to perk up dishes with its fresh green flavour and colour, parsley can be much more than a garnish. The two main cultivars of this herb are curly parsley (Petroselinum crispum) with ruffled leaves and Italian parsley (Petroselinum crispum neapolitanum) with flat leaves.
In general, flat-leaf parsley has a more robust flavour, while the curly variety is associated with decoration. Some claim that curly-leaf parsley has no flavour or, conversely, that it tastes more bitter, but it really depends on the particular plant, its growing conditions, and age. Both kinds of parsley may be used in cooking and when substituting one for the other, taste to determine the flavour and adjust as desired. Think, too, about the texture that would work best in your dish.
Finally, don’t discard the stems, which have a stronger flavour than the leaves and can be used in a bouquet garni and added to homemade stock or a pot of beans.