This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we wholeheartedly stand by!
That being said, we only promote authors, products, and services that we wholeheartedly stand by!
Of course, as soon as fall hits not far off in the distance is the first cold of the season. At first signs of illness, I always make soup; its healing broth and spices are sure to pull me through a sick spell. I use this recipe to cook large whole stewing hens or roosters I get from my local farm, since they are generally too tough to be roasted but make a lovely pot of soup.
- 1 4-5 pound stewing hen or rooster
- 1 onion, chopped
- 1 bay leaf
- 2 cloves garlic
- 1 tablespoon salt
- 4 large carrots, chopped
- 4 stalks celery, chopped
- 1 tablespoon coconut oil
- 1 large or 2 small acorn squash, peeled, seeded and cut into 1-1/2 inch cubes
- added salt to taste
- Begin by cleaning the chicken and placing it in a large stock pot. Add the onion, bay leaf, garlic, salt and half of the carrots and celery. Fill the pot with water until the chicken is just covered. Bring to a boil and then lower to a simmer, and cook until the meat is tender, about 1-2 hours depending on the size of your bird.
- Skim the surface of the broth to remove any scum that may appear during cooking. Remove the chicken and skim the broth, discarding the vegetables. In the empty stock pot, bring the coconut oil to medium-heat and add the remaining vegetables (acorn squash, carrots, and celery). Cook until browned on the edges - about 10 minutes.
- Add the broth back to the pot, and simmer for 20 minutes.
- While the vegetables are simmering, remove the meat from the chicken carcass and place into a bowl. Add the chicken back to the soup and simmer another 20-30 minutes, or until the vegetables are tender. Add more salt to taste.