This tried and tested, over and over again, never fail recipe was adapted from an online recipe during my second reboot. I have made this at least once every two weeks, freezing at least 5 meals to take me through my eating plan when I am looking for an easy way out of the kitchen. To spice it up I added chilli when eating.
Ingredients
1 whole chicken
3 carrots, peeled and chopped
3 stalks of celery, chopped
1 large white onion, diced
5 cloves of garlic
salt & black pepper to taste
8 C water
1 bay leaf
1/2 tsp thyme
1/8 tsp white pepper
zoodles from 6-8 small courgettes
Here’s How
- Eighth the chicken and place the pieces into a large cast iron pot.
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Dust with salt and pepper. Roast the chicken in the oven for 20 to 25 minutes at 180.
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Next, add water to the pot, bring it to a boil over medium-high heat and boil for 5 minutes.
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Then, remove all the chicken except for the backbone and add the onion, garlic, carrot, celery, and bay leaf to the pot. Reduce heat and simmer for 45 minutes. Meanwhile, shred the chicken and throw away any bones.
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At this stage, prepare your zoodles.
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Once the stock has completed simmering, carefully remove the bones that remain in it with a slotted spoon.
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Then, reintroduce the chicken and add the zoodles.
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Simmer for 5-10 minutes. Serve piping hot and garnish with fresh coriander or fresh flat leave parsley.
