Dairy-Free, Gluten-Free This classic and versatile recipe is a perfect once a week meal. Serve the tender chicken along with the root vegetables and flavorful broth. Any leftover broth can be used to make delicious stews, soups, or sauces. Use within a couple of days or freeze. Leftover chicken can be served cold, on sandwiches, or in salads. Serves 6 · 1 whole chicken, about 3 pounds · sea salt, to taste · ground pepper, to taste · 1 onion, halved and sliced · 4 celery ribs, peeled and cut into 2-inch pieces · 2 cloves of garlic · 3 carrots, peeled and cut into 2-inch pieces · 2 yellow beets, peeled, halved if small, quartered if big · 8 small potatoes, scrubbed · 8 cups low-sodium chicken stock · 8 sprigs parsley · 2 bay leaves
Sprinkle chicken with salt and pepper on all sides, including inside the cavity. Add chicken, onion, celery, garlic, carrots, beets and potatoes to a Dutch oven or stockpot large enough to hold the chicken and vegetables together. Add stock, parsley and bay leaves. Bring to a simmer and cook, making sure the chicken is submerged (add more water if needed). Cook for about 50 minutes, at a very gentle simmer, uncovered, until chicken is tender and juices run clear when pierced with a fork. Remove chicken from pot. Check that potatoes and beets are tender. When ready to serve, carve chicken into pieces. Serve with vegetables and broth. Nutrition Info Per serving (About 23oz/651g-wt.): 500 calories (210 from fat), 24g total fat, 6g saturated fat, 29g protein, 42g total carbohydrate (5g dietary fiber, 8g sugar), 110mg cholesterol, 430mg sodium Recipes from www.wholefoodsmarket.com/recipes