Janelle’s Organic Chicken



  • 1 x Whole Free Range Organic Chicken


  1. Carcass – Stock
  2. Put the whole thing in a large pot with clean water and simmer for 4-6 hours.
  3. Don’t boil. Then carefully strain without disturbing the stock too much.
  4. You don’t want to get the gunk from the bones in your stock.
  5. Wings
    1. Marinate with tamari, a little raw honey, garlic, and ginger then bake. Great for the kids.
  6. Breasts
    1. Poach in the stock (see stock recipe) and serve atop a salad of shaved fennel, chives, parsley, basil, &  rocket that’s been dressed with lemon juice, olive oil, sea salt and pepper.
    2. Drizzle breast with a salsa verde made from parsley, basil, mint, chives, anchovies, capers, garlic, rice wine vinegar, s & p.
  7. LegsChicken Provencale
    1. Brown the legs in a little olive oil in a heavy based pan, then take out and set aside. Place 1 chopped onion in the same pan and cook slowly for a minute then add some garlic. Now add some chopped up curly parsley, fresh oregano, black seeded olives and chopped tinned tomatoes.
    2. Let simmer for a few minutes then put the legs back in the pan. Season.
    3. Put the pan in an oven heated at 180°c for about 40 mins or until the flesh is coming off the bone.
    4. Pull the pan out and scrape the flesh off the bones. Stir through some cooked pasta and serve on the table out of the pan. Sprinkle with a little more chopped parsley…and a glass of good red!