Organic chicken soup with shitake stock

Slow cooking and slowly perfecting this chicken soup. Cooking the whole chook allows the minerals in the bones to seep into the stock replacing some of the lost minerals from our depleted soils.

Method

For the shitake stock, soak 200gms of shitake mushrooms in a litre of water overnight. Reserve the mushrooms for a stir fry later and use the stock for this dish.
Chop the onion, ginger and garlic roughly and fry in some good olive oil with the rosemary. Pull the rosemary leaves off first. Add in the carraway seeds and cook till they start to pop.
Place the whole chicken into the spitting mixture and cook on all sides till the fat starts to turn brown. Rub the smokey paprika into the chicken skin with a spoon.
Pour in the shitake stock and let simmer for 20mins then turn the chicken over and let simmer for another 20mins. Cook on as low as you can. Add in the chopped carrots and cook for a further 40mins, then add in the chopped potato and cook for another 20mins.
Let the soup sit until it reaches room temperature. The fat will rise to the top and you'll need to get rid of this if you aren't into it. The easiest way I have found is to get some big lettuce leaves from the outside of the lettuce and dip them slowly into the fat on both sides, the fat will stick to the leaves, keep repeating until the fat has gone to your liking.

You can reheat if you think you need to or serve straight away. This is now yum time.

• Beans
• Beetroot
• Chicken
• Mung
• Organic
• Parsley
• Quinoa
• Soup

This is a Version of this Recipe: Organic Chicken Soup with Beetroot and grains

DeeColeman