Chicken Stew with Rosemary, Garlic & Lemon


whole chicken (3-4 lbs)
sprigs of rosemary
lemon (juiced)
head of garlic (peeled and mashed)
olive oil (enough to coat pan)
6 cups
stew vegetables (such as turnips, carrots, onions, mushrooms)
salt and pepper (to taste)
organic broth base (such as Better Than Bouillon, to taste)
chili oil (if desired)


Place chicken in a soup pot with just enough water to cover. Add rosemary, stems and all. Add lemon juice and garlic. Simmer for an hour or until the meat is cooked.

Remove chicken, strain out the solids (leaving broth in the pot) and cool the meat. Take the meat off the bones and shred or cut coarsely. 

Meanwhile, clean the vegetables and cut in large chunks. In a fryong pan, saute them in a little olive oil. Add them to the soup pot and simmer until just tender.

Return the chicken to the pot. Taste for seasoning. It may need a little organic broth base, or just salt and pepper or chili oil.  (Recipe♦262)