- 5 cups chicken stock (or water)
- 1 onion, peeled and diced
- 1/2 medium-sized celeriac root, diced
- 2-3 carrots, cut inot thin rounds
- 1 red potatoe, diced
- 1 tsp. each, dried rosemary, dried thyme
- Organic/pastured chicken pieces with bones (wings, drumsticks)
- 2 tsp. sea salt
- 1/4 cup parsley
- 2-3 garlic cloves, peeled and minced
Bring stock, onion, celeraic root, potato, carrots, chicken pieces and sea salt to a boil. Reduce flame, cover and simmer for 35-40 minutes. Add parsley and garlic and continue cooking for 3-5 minutes.
