Ingredients
Kitchen items
• 4 tbsp crushed ginger • 50g of butter • ¼ bunch of parsley • 1-3 tsp chilli flakes (If you like spice)
• Water stock pot – the bigger the better • Chopping board • Knife • Wooden spoon • Tongs • 2 Forks
• 1 full chicken 1-2kg • 4 carrots • 4 celery sticks • 2 parsnip • 2 brown onion • 4 cloves of garlic or 4 tbsp of crushed garlic
• Large bowl • Paper towel
Preparation time: 15 - 20 minutes Cooking time: 2.5 - 3 hours
Step 1. Chop carrots, celery and parsnips into 1-2cm chunks. Chop brown onion into chunks. Finely chop parsley (If using cloves of garlic, peel and finely chop/grate garlic). Step 2. On a high heat using your wooden spoon, melt butter in stock pot with garlic and ginger for 1-2 minutes. Step 3. Add chopped carrot, celery, parsnip and onion to stock pot and stir with butter until veggies slightly soften, 3-4 minutes. Step 4. Add parsley and stir, cook for 1-2 minutes. Step 5. Place chicken on paper towel and lightly pat outside of chicken. While on paper towel, lightly press down on the middle of the chicken to flatten. Step 6. Place chicken on top of veggie mix in stock pot and cover with water. The water should only just cover the chicken.
Step 7. Bring to the boil, then lower heat to medium.
Step 8. Leave to boil for 2-3 hours, a minimum of 2 hours. During this time if you see any fat rising to the top, lightly remove with spoon. Step 9. Once 2 hours is up, use tongs to transfer chicken into the large bowl. Step 10. Using tongs and forks, remove meat from bones, discard bones. (Careful in this process as it will be very hot and take care to remove all the bones.) Step 11. Use two forks to pull the chicken apart into strips. Step 12. Place chicken back into stock pot. Add chilli flakes if you like spice. Simmer for 30 mins.
Step 13. Serve.
This is a great meal to be served fresh but can last in the freezer all winter. Keep a serve or two in the freezer for those days when you’re feeling a bit unwell and need a quick meal to warm you up and feel better.
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