Cream Of Chicken Soup

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3 to 4 pounds whole pasture-raised stewing chicken

1 x leek

2 to 3 x whole cloves

5 or 6 x stocks of celery, including leaves

3 or 4 x Carrots, including tops

1 x medium yellow onion, including top

2 tbsp Butter

6 x Egg Pastured Yolks, beaten

2 cups heavy cream preferably raw, not ultra-pasteurized

unrefined sea salt, to taste

minced fresh chives or parsley, to serve

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