1. Roasting the Chicken
1 whole chicken (mostly defrosted)
1-2 fresh sprigs of thyme, sage & rosemary
coarse Sea Salt & Fresh ground Pepper
1 cup organic white cooking wine (optional)
Place chicken in either a roasting pan for the oven or in a crock pot.
Pat dry and then rub down with butter.
Stuff cavity with sprigs of fresh herbs.
Season generously with coarse sea salt and fresh pepper.
Pour white wine into bottom of pan or crock pot.
Cover and roast in oven at 275 for 2.5 hrs or cook in crock pot on low for 6 hours (or until done).
Set aside to cool and then remove all meat off the bones. Save bones and set aside meat in the refrigerator.
2. Making the stock
bones of one whole chicken (additional chicken feet if desired)
4 bay leaves
1-2 Tablespoons raw apple cider vinegar
1 gallon filtered water
In either a large stock pot or crock pot, place all bones and any juices from roasting the chicken.
Cover chicken bones with gallon of water.
Add in apple cider vinegar & bay leaves.
On stovetop bring to a boil and reduce to a low simmer for at least 4 hours – preferably longer up to 8 hours.
If using crock pot, cook on high for 1-2 hours and then reduce to low for 8 hours or overnight.
Cool stock and strain through a fine mesh strainer into a stock pot to make soup or into freezer safe containers.
3. Cooking the soup
1 gallon previously made stock
chicken meat from previously roasted chicken
1 cup of brown rice (or substitute with cauliflower finely "riced")
1 Tablespoon of whey, lemon juice or raw apple cider vinegar (for brown rice option)
1 large onion - diced
4-5 carrots - diced
3 stalks of celery - diced
3 green onions – diced
optional vegetables: 1 cup chopped cabbage, ½-1 cup frozen sweet corn, ½-1 cup frozen peas
2 Tablespoons rubbed sage
2 Tablespoons dried thyme
2 teaspoons coarse sea salt (or more to taste)
fresh ground black pepper
optional seasonings: 1/2 tsp ground ginger & ground garlic
If using brown rice, the night before you make the soup, place brown rice in a bowl and cover with water by 1-2 inches. Add in the tbsp of whey, lemon juice or raw apple cider vinegar. Soak overnight and when ready to make the soup, strain off the water from the rice.
Place gallon of stock into stock pot and add the strained rice. Bring to a boil, reduce heat to a simmer and simmer for 1 hour.
Meanwhile, chop vegetables and add vegetables to the stock. Add additional herbs and seasonings and continue to simmer for the hour or until rice & vegetables are tender.
Lastly chop roasted chicken meat into bite size pieces (careful to check for any bones) and add to the soup. Season with sea salt and pepper to taste.