The weather has cooled, and the food we look for changes. This is a favourite recipe Ryan and I make regularly during winter. It's hearty, easy to digest, full of nutrition, great for quick meals during the week when you're busy or need leftovers for lunch.
(If you have some on hand in the freezer or fridge, Use my broth recipe in the previous post for a quicker option)
Whole or half chicken uncooked (organic preferred)
1 onion quartered
2 cloves garlic whole
1 celery stalks cut in half
1 carrot cut into thirds
pinch of salt
5 bay leaves
2 cloves garlic
2 carrots cubed
2 celery stalks diced
1 turnip cubed
1 swede cubed
½ Chinese cabbage diced
Add all stock ingredients into big pot. Fill to brim with filtered water. Bring to boil then simmer for minimum 4 hours.
Remove chicken from pot, set aside to cool. Then strip the meat off the bone with fork and set aside.
Strain stock liquid and discard remaining contents keeping liquid.
Fry onion garlic in a little olive oil in a big pot.
Add cubed carrots, diced celery stalks, cubed turnip and swede, and diced ½ Chinese cabbage into the big pot.
Add shredded chicken to pot.
Add all stock into pot.
Fill pot with extra water if necessary to brim.
Bring to boil and simmer for an hour.
Add some fresh herbs to taste at the end.
Enjoy, I would love to know what you think! :)