The Finicky Family by Stacy Drenk

Author:Stacy Drenk [Drenk, Stacy]
Language: eng
Format: mobi, epub, azw3
Published: 2016-01-04T17:00:00+00:00

I learned this recipe from our Auntie Kelley and make it anytime a family member is sick. I use the homemade vegetable broth for this recipe. After you rip the chicken apart, save the bones in the freezer to make a bone broth.

Makes enough for a week

Ingredients:

1 whole organic pasture-raised chicken

1-pint low-sodium vegetable broth (recipe on page 56)

3 tablespoons of fresh parsley, minced

6 cloves of garlic, minced

1 onion, chopped

1 bunch celery, separated

2 bay leaves

1 teaspoon dried thyme

1 tablespoon salt

1/4 teaspoon pepper

1 package of egg noodles

6 large carrots, chopped

Water, as needed

1. Put the chicken in a stockpot, cover with the low-sodium vegetable broth and water, and bring to a boil.

2. Add the garlic, onion, celery stalks (only), bay leaves, thyme, salt, and pepper, and cover. Cook on medium-low for 1-1/2 hours. Store in mason jars until ready for use.

3. After the chicken is done (it should be tender and pull right off the bone), pull it apart with a large fork. Discard the bones or store in the freezer to make bone broth, and place the pulled apart chicken back in the water.

4. Discard the celery stalks.

5. Add the carrots and chopped celery to the pot.

6. Add more water, if needed, and cover. Continue to cook for another 1-2 hours on medium-low heat.

7. Add more salt and pepper as desired.

8. Toss in the noodles for the last four minutes of cooking.

9. Remove the bones.

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