I like easy one pot meals that make a ton of food and can feed you for days. This recipe is kinda like that. You cook everything in a roasting pan, veggies and chicken, then use them to make a tasty stew. To make it thick, I pureed half the veggies in a food processor then mixed in the other half of the veggies and the chicken in a pan. Voila! One pot, or pan, chicken stew. This thick and comforting stew is perfect for a winter breakfast, lunch or dinner!
We get our chickens from the Hutterites at one of our local farmer’s market. We know they were treated well and ate a natural diet. I prefer to cook whole chickens so that I can keep the carcass to make bone broth. I love that I can use the whole animal and prevent waste. Chicken feet make a particularly gelatinous and nourishing bone broth. Yes, that jello like stuff you find at the bottom of the container once you’ve placed the chicken in the fridge overnight, is actually good for you!
You can change up the veggies in the stew and will still turn out tasty and nourishing. Instead of potatoes try another root veggie like rutabaga, butternut squash, celeriac root, parsnips or sweet potatoes. If you don’t have cabbage try adding broccoli or cauliflower. I’d recommend adding them about hallways through cooking though.
- 1 free-range chicken
- 7 c carrots, chopped
- 1 onion, diced
- 3 cloves of garlic
- 8 small potatoes, diced
- 4 stalks of celery, diced
- 1/2 head of green cabbage, shredded
- 2 tsp sage
- 1 1/2 tsp Himalayan rock salt
- pepper to taste
- 2 c [url href=”https://www.richelleludwig.com/slow-cooker/bonebroth-chickenfeet/”]bone broth[/url]
- Preheat the oven to 350 degrees Fahrenheit. Place the potatoes and carrots in a large roasting pan.
- Place the chicken on top and season with a herb and salt rub. I dry fresh herbs and mix them half and half with Himalayan rock salt. You could use dry herbs as well though.
- Surround the chicken with the remaining veggies and place in the oven covered for about 2 hours. Check the chicken using a meat thermometer. The breast should be 165 degrees Fahrenheit when it’s done.
- Remove the chicken from the roasting pan and let it cool enough to handle.
- Put half of the veggie mixture into a food processor with the broth, salt and pepper. Puree until it reaches a smooth consistency. You may want to add more or less broth depending on how many juices you get form the chicken and veggies and how thick you like your stew.
- Pour the pureed veggies in a pot and mix in the remaining veggies.
- Remove the wings and drumsticks from the chicken and store in the fridge to eat later. Use the rest of the chicken meat for the stew, cutting into bite sized pieces or shredding it then adding it to the pot.