Your weekly chicken soup.

This is the number one recipe I am asked for when I post on my stories on Instagram. A fail safe recipe to make on a Sunday. Allow it to tick away on the stove while you tend to your other self care treats. This broth can be used throughout the week to cook rice, add to other savoury recipes that otherwise need water like curries and stews. Or simply sip on it throughout the week, or in the morning as your substitute cup of tea.

This recipe is dense in hydration and nourishment. Full of gut building collagen. The chicken itself is delicious in sandwiches, added to salads, or as a side to a dinner bowl.

Remember to buy organic where you can.

A small raw free range chook  (whole)

1 onion

1/2 small fennel or celery or both

1 large carrot

3 big cloves of garlic

1tsp fennel seeds

1tsp nigella seeds

3 cardamom cloves

1 piece of seaweed (food grade from the health food store or specialty grocer)

1/2 cup mixed dried mushrooms (optional)

2 teaspoons of salt (seasoning can be adjusted as you cook)

1 tsp pepper corns

1 tbs apple cider vinegar

Method

1. you can rinse the chook when you buy it, or just pat it dry

2. place chicken in a large, deep pot

3. cut your veg into quarters and arrange around the chook

4. add herbs, spices, salt, seaweed, vinegar, mushrooms

5. cover with cold water and set over a high flame

6. bring to the boil, and then turn flame down to the lowest allowing to cook for a minimum of 1 hour. At this point, taste to check for seasoning and adjust as needed.

7. After 1 hour turn off flame. Cover with the lid, and allow to sit for at least half an hour completely covered and undisturbed.

Once cooled, remove chicken and begin to separate the meat from bones. Discard bones and return chicken to stock or store in the fridge separately.