Chicken soup

I have been sick with the flu for two weeks, so as my grandmother use to do I made chicken soup.

1 medium sized chicken
1 kg carrots
5 potatoes
2 parsnips
2 parsley roots
1 medium sized celery root
Fresh dill
Fresh parsley
1 Leek
Salt

1.Have the chicken into a stockpot, bring to a boil and let it simmer on a low heat for approximately 30 minutes, until it’s tender. Take out the chicken when it is ready and remove the bones and chop the chicken in small pieces
2.Clean, peal and chop the vegetables, have it in the stockpot with the chicken stock and let it simmer for 20 minutes, add the chicken, chop parsley and dill before serving. Serve with yoghurt.

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Crispy chicken


This chicken is crispy and juicy!

Chicken
1 cup Chanterelles
Thyme
Salt
Olive oils

1.Preheat oven to 425 degrees F. Rinse chicken inside and out under cold running water and dry chicken with paper towels. Season chicken inside and out with salt and pepper, stuff the chicken with thyme and chanterelles and have the olive oil over the chicken. Place it in a roasting pan.
2.Roast until chicken is golden brown, approx. 1. 5 – 2 hours. In order to get the chicken crispy I take it out after 30 minutes and use the juices from chicken from the pan to pour over the chicken, use a tablespoon. I repeat it every 15 minutes until the chicken is done.