Carrot stew

Name: Carrot stew
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 8
Ingredients: 1 large organic chicken (approx. 1.5 kg); 1 collar Soup Greens; 7-10 Tbsp salt, pepper; 2 TEASPOONS Peppercorns; 1 Bay leaf; 2 Onions, 1 kg carrots; 750 g Potatoes; 1 TABLESPOON clarified butter; 6 Mettenden (cooked sausage); 1 collar Parsley

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 8

1 large organic chicken (approx. 1.5 kg)
1 collar Soup Greens
7-10 Tbsp salt, pepper
2 TEASPOONS Peppercorns
1 Bay leaf
2 Onions, 1 kg carrots
750 g Potatoes
1 TABLESPOON clarified butter
6 Mettenden (cooked sausage)
1 collar Parsley

Directions

1
For the broth, wash the inside and outside of the chicken and put it in a large pot. Add approx. 3 l cold water and bring to the boil. In the meantime clean or peel, wash and chop the soup greens. When cooking, skim off the resulting foam.
2
Add soup greens, 3 teaspoons salt, peppercorns and bay leaf to the chicken. Simmer everything open at low heat for about 1 1/2 hours.
3
Onions peel and chop finely. Peel and wash carrots and potatoes. Cut both into small cubes. Heat the lard in a large pot. Brown the onions, potatoes and carrots in it. Lift the chicken out of the broth.
4
Pour broth through a fine sieve directly to the vegetables. Bring to the boil. Cut the ends of the meads into slices. Simmer in the soup for about 30 minutes.
5
Wash parsley, shake dry and chop. Season stew with salt and pepper. Stir in parsley. Serve with sour cream or mustard.