Chicken Vegetable Soup –
Two whole free-range chickens seasoned and simmered all day with rock salt, pepper, thyme, sage, rosemary, onion and garlic powder and chopped celery leaves. Picked out bones and put broth and meat into a huge stock …pot with peas, cut green beans, onions, celery and carrots.
Roasted Whole Chicken – Thawed a free-range, organic whole chicken. Put S&P, sage, and thyme inside cavity. Rub top with butter and more S&P, sage, and thyme. Add 2 inches of water to chicken in roasting pan and cover. Roast at 375 for 1.5 hours then flip chicken over, reduce heat to 325, and cook another hour. Served with mixed greens salad and sweet peas.