Prep Time: 15 minutes
Cook Time: 1 hour and 30 minutes
Serves: 10 (11/2 cups per serving)
INGREDIENTS
1 whole organic chicken (3 to 4 pounds)
10 cups water
2 tablespoons apple cider vinegar
1 fennel bulb, diced
3 carrots, diced
1 parsnip, diced
1 cup diced red bell pepper
1 bunch escarole, washed, trimmed and chopped
1 large sweet potato (about 8 ounces), diced into 1/2-inch cubes
2 tablespoons finely chopped fresh tarragon or 1 tablespoon dried tarragon leaves
2 tablespoons finely chopped fresh dill or 1 tablespoon dried dill
1/4 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
DIRECTIONS
Step 1. Clean the chicken inside and out.
Step 2. In a large stockpot, place the water, chicken and vinegar. Bring to a boil over high heat, then reduce the heat to medium-low and simmer uncovered for 30 to 40 minutes, until the meat starts to fall off the bone. Remove the chicken from the pot and let cool.
Step 3. Add the fennel, carrots, parsnip, bell pepper, escarole, sweet potato, tarragon, dill, pepper and salt to the pot and continue to simmer over medium-low heat for about 20 minutes, until vegetables are al dente.
Step 4. After the chicken is cool to the touch, debone, cut into chunks, and return to the pot. Simmer for about 30 minutes more or until the vegetables soften.