With cold and flu season upon us there is nothing more comforting than a steaming hot bowl of chicken broth. I like to serve the strained broth as a starter and the meat and vegetables as the main course. If you prefer, the meat can be shredded, the veggies chopped and, after straining the broth, everything can be thrown into the pot, maybe with some noodles or rice for a more traditional chicken soup.
Sun Oven Chicken in a Pot
1 whole chicken, trimmed of excess fat
1/2 lemon, cut in half
2 stalks celery, including the leaves, cut in half
5 carrots, peeled and cut into chunks
5 shallots or small onions, peeled
5 sprigs fresh flat leaf parsley
2 sprigs fresh thyme
Salt and pepper to taste
Set the Sun Oven out to preheat.
Put the chicken in a large pot. Scatter the lemon wedges, celery, carrots, and shallots around the chicken. Use cooking twine to make a bundle with the parsley and thyme then add it to the pot. Pour enough very hot water over everything until the chicken is almost submerged. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 3 t0 4 hours. Transfer the chicken to a serving platter. Use a slotted spoon to transfer the carrots and shallots to the same platter; keep warm. Strain the broth through a fine mesh strainer.
Makes 6 servings.