Instructions for Chicken

• If your chicken is frozen, take it out to defrost in the refrigerator 3 days before you plan to cook
• If you plan to brine the chicken, the night before you want to cook it (it should be defrosted by then) clean the chicken under running water
• Clean the feet at this point as well (read the reasons why you should put chicken feet in your broth)
• Put the chicken and the feet in the brine to soak overnight (here are instructions for a basic brined chicken)
• In the morning remove the chicken from the brine, pat dry and place on a plate
• Put the feet aside in a bowl
• Take your kitchen twine and tie the legs together (this is optional but it seems to help the “back end” cook more evenly
• Stuff the cavity with a couple of carrots, celery, one garlic, the bay leaf and the sprig of thyme
• If you are using the lemon stuff that in the cavity as well
• Place the chicken in the dutch oven
• Coat the breast skin with the olive oil
• Spread the rest of the vegetables around the chicken
• Put a little water in the bottom of the dutch oven (about 1/2 cup – 1 cup)
• Cover the dutch oven and place in the stove at 275º F
• Cook for 2 hours covered
• After 2 hours uncover and cook at 375 degrees F for 35 – 45 minutes or until nicely browned
• Temperature taken at the breast should be at least 165º F, at the thigh, 180ºF
• When cooked, remove to a platter and let rest for 15 – 20 minutes then slice and serve

Bone Broth

Instructions

•  Fill the crock pot about 2/3 with filtered water
• Place all the vegetables that you prepped ahead of time as well as the chicken feet in the crock pot
• Add all the skin, bones, joints and cartilage that you did not eat
• Set the crock pot to low heat
• Cook for 12 – 15 hours
• In the morning when it is cooked, turn off the crock pot and let cool for up to four hours
• When cooled, pour the soup through a strainer into another pot
• Pick out some carrots and onion and put in with the soup
• With your stick blender blend the vegetables (or you could use a blender)
• This gives the broth a nice color and more nutrients
• Divide into containers; some to freeze, some to keep for the next few days in the refrigerator
• Enjoy this nutrient dense broth with your meals!