• 5 cups chicken stock (or water)
  • 1 onion, peeled and diced
  • 1/2 medium-sized celeriac root, diced
  • 2-3 carrots, cut into thin rounds
  • 2 potatoes, diced
  • 1 tsp. each dried rosemary, dried thyme
  • Organic, free range chicken pieces with bones (wings, drumsticks)
  • 2 tsp. sea salt
  • 1/4 cup parsley
  • 2-3 garlic cloves, peeled and minced


Bring water, onion, celeriac root, potato, carrots, rosemary, chicken pieces and sea salt to a boil.  Reduce flame, cover and simmer 35-45 minutes.  Add parsley and garlic and continue cooking for 5-10 minutes.