Janelle’s Organic Chicken
Ingredients
- 1 x Whole Free Range Organic Chicken
Method
- Carcass – Stock
- Put the whole thing in a large pot with clean water and simmer for 4-6 hours.
- Don’t boil. Then carefully strain without disturbing the stock too much.
- You don’t want to get the gunk from the bones in your stock.
- Wings
- Marinate with tamari, a little raw honey, garlic, and ginger then bake. Great for the kids.
- Breasts
- Poach in the stock (see stock recipe) and serve atop a salad of shaved fennel, chives, parsley, basil, & rocket that’s been dressed with lemon juice, olive oil, sea salt and pepper.
- Drizzle breast with a salsa verde made from parsley, basil, mint, chives, anchovies, capers, garlic, rice wine vinegar, s & p.
- Legs – Chicken Provencale
- Brown the legs in a little olive oil in a heavy based pan, then take out and set aside. Place 1 chopped onion in the same pan and cook slowly for a minute then add some garlic. Now add some chopped up curly parsley, fresh oregano, black seeded olives and chopped tinned tomatoes.
- Let simmer for a few minutes then put the legs back in the pan. Season.
- Put the pan in an oven heated at 180°c for about 40 mins or until the flesh is coming off the bone.
- Pull the pan out and scrape the flesh off the bones. Stir through some cooked pasta and serve on the table out of the pan. Sprinkle with a little more chopped parsley…and a glass of good red!
Buonissimo!