Roast Chicken Ingredients –

1 large organic chicken

1 large lemon

Several sprigs of rosemary

Whole knob of garlic (usually about 16 cloves)

Olive oil and salt & pepper to season

Method - Clean the chicken under running water, cut off any excess fat, and pat dry with paper towel.  Ensure the chicken is dry as the skin will be crispier. Stuff the chicken with the lemon, washed and cut in half, knob of garlic cut in half, so each clove is open, and the rosemary.  Rub the olive oil into the skin and use Celtic sea salt, Himalayan or Murray River rock salt and pepper to season.  Roast for 1 ¼ to 1 ½ hours until cooked.  Serve with vegetables for dinner.

Chicken Soup –

Pull the meat from the chicken carcass and store in a container in the fridge for the next day.  Put the carcass into a big pot, and include the lemon, garlic and rosemary from the roast, as well as any leftovers, including the chicken skin and all bones.  Cover with filtered water, ½ tablespoon of apple cider vinegar, add a couple of bay leaves and simmer on very low heat overnight.  Next day, allow to cool and then strain the chicken stock and keep for your soup.  Throw away the carcass and leftovers.

Method –

Chop onion, and cook in 1 tablespoon olive oil until soft in a big soup pot. Add chilli, ginger, turmeric and garlic and stir with wooden spoon for 1 minute, add chopped celery and carrot and cook for another few minutes, then add chicken stock.  Bring to the boil, add additional vegetables, herbs, lentils and leftover chicken meat chopped. Simmer for 20 minutes or until vegetables are cooked, then serve with crusty bread if desired, or gluten free toast.  When cool, freeze into meal size portions to have available whenever needed.