All you really need to make it is a big pot, a chicken, water, onion and salt. I make it differently each time depending on what I have on hand. It is a great way to cook all those extra farm box veggies and I sometimes freeze the parts I don’t use (kale ribs etc.) for this purpose. A typical recipe combination I use is listed below.
You will have many meals from this one dish: chicken dinners, sandwiches, and plenty of broth to freeze.
- One whole organic, free-range chicken (I like Mary’s Chicken)
- Celery greens (adds a lot of flavor)
- Onion, cut in half
- Whole garlic, cut in half
- Burdock root (medicinal)
- Fresh Dill and Thyme (put in spice bag or wrap in cheesecloth)
- Put all ingredients in stock pot, cover in water and add salt. Bring to a boil.
- Once it reaches a boil, add more salt. You may also skim the fat off at this time.
- Simmer uncovered for 40 minutes.
- Turn off heat and cover.
- Take a nap and/or bath.
- Allow chicken to continue to cook with heat off for 1-2 hours.
- Remove chicken and allow to cool.
- Scoop out vegetables with a mesh strainer and discard. Rinse out the spice bag for reuse.
- Once cool remove from bones and shred. You can freeze the carcass for another use.
- Remove broth–I like to use a glass measuring cup for easy pouring.
- Store in glass and plastic containers for the refrigerator and freezer.