Ingredients

For chicken

1 whole organic pasture raised chicken

2-3 fresh garlic cloves

1.5 T fresh chopped rosemary

1.5 T fresh chopped thyme

1.5 T fresh chopped oregano

1.5 T fresh chopped sage

1-2 t fresh cracked black pepper

2 T avocado or olive oil

For root vegetables

1 bunch celery

2-4 rutabagas depending on size

3-5 parsnips depending on size

3-5 turnips depending on size

6-8 carrots depending on size

1-2 bulbs fresh fennel

1-3 leeks depending on size

2-4 shallots depending on size

1 yellow onion

2-3 cloves fresh garlic

Directions:

Preheat oven to 375 convection bake mode. Large chop/chunkall of the root vegetables, peel the carrots, peel parsnips and remove the core,scrub the rutabagas and turnips before chunking up, thinly slice fennel bulb,cut leak in ½ or 1/4’s depending on the size and wash well after slicing, smalldice garlic. Combine all root vegetables and garlic in a large 8 quart soup potor stainless steel roasting pan and roast in oven for 50 min.

Prepare the chicken. Chop all fresh herbs, pepper andadditional 2-3 cloves of garlic and mix together with 2 T olive oil. *Save 1/3of the chopped herbs to add into the soup on the next phase* Begin to carefullyloosen the skin under the breasts and inside the legs, begin to work about ½ theherbs under the skin of the chicken being sure to rub herb mixture under theskin of the both thighs and above the breast, then rub the rest of the herb mixtureon the outside of the skin.

Once root vegetables are initially roasted place the chicken on-top uncoveredand return to the oven for an additional 40-55 min depending on the size of thechicken until the thickest part of the thigh and breast reads 155 on a meatthermometer. *note your chicken will keep cooking once you pull from the ovenand reach the safe serving temperature of 165. Let rest for 10-15 min on thecounter before carving as desired. Salt the chicken and vegetables to taste andserve!

Part 2: Chicken and roasted root vegetable soup. Carve/pullany leftover meat from the carcass of the roasted chicken and set aside. If youused a stock pot to roast the chicken in, remove the rest of the root vegetablesfrom the pot, set aside, and add the chicken carcass back to the pot and fill ¾full with filtered water. Simmer on low heat anywhere from 8-24 hours coveredto make a beautiful bone broth. The longer the better! During this process keepan eye on the level of water in the pot, you may need to add a bit more water dependingon the time and temperature. Once you have reached at least 8 hours ofsimmering strain the chicken broth into either a new stock pot or a vessel thatyou can then return to the main soup pot. Separate all the meat you can reclaimoff the carcass and return meat to the pot and discard the bones. Add back inthe rest of the root vegetables and the reserved herbs from the preparation ofthe chicken earlier and simmer an additional 50 min. add back in the rest ofthe leftover chicken meat that you cleaned off the carcass before simmeringinto bone broth and add this to the soup. Season to taste with salt &pepper and enjoy!

Note* Synergistic wellness is not responsible/liable for theconsumption of under cooked poultry.

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