BOUNTY GARDENS

Ingredients

• 1 whole chicken (about 3 lbs)
• 2 medium onions, chopped
• 4 carrots, chopped
• 4 celery stalks, chopped
• 10 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 bay leaves
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp black peppercorns
• 1 tsp turmeric
• 10 cups water
• 2 tbsp olive oil
• Salt and pepper to taste
• Optional: 2 cups spinach, chopped
• 2 tbsp fresh parsley, chopped for garnish

Directions

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until softened (about 5 minutes).
2. Add garlic and ginger; cook for another minute.
3. Place the whole chicken in the pot, cover with water, and bring to a boil.
4. Add bay leaves, thyme, rosemary, peppercorns, turmeric, and salt; reduce heat to low, cover, and let it simmer for 2 hours.
5. Remove the chicken from the pot and set it aside to cool. Strain the broth and discard the solids.
6. Once the chicken is cool enough to handle, remove the meat from the bones and shred it. Return the chicken meat to the pot.
7. Add spinach (if using) and cook until wilted (about 2 minutes).
8. Adjust seasoning with salt and pepper. Garnish with fresh parsley before serving.