April 8th, 2012
Photography by Edward Pond
Food Styling by Christopher St. Onge
Rinse chicken and remove giblets from cavity.
Place chicken in a large stockpot. If you don’t have a pot large enough to hold a whole chicken, buy 3 pounds of chicken pieces. Add peppercorns, lemons, onion, garlic, carrots, celery and fennel. Cover with cold water and place over medium-high heat.
Bring to a boil, reduce heat to simmer and cook slowly for 1-1 1/2 hours, depending on size of chicken. Skim off impurities and fat.
Carefully remove chicken (it may fall apart). Cool slightly and remove meat from bones. Pull into bite-sized pieces.
Strain broth (removing vegetables) into a clean pot, and place over low heat.
Add chicken and heat through. Season with salt and pepper. To serve, place cooked brown rice, 2 tablespoons of carrot/fennel garnish in bowl and ladle over hot soup. Top with fennel fronds.
Nutrients per cup: 308 calories, 9 g fat, 36 g protein, 19 g carbohydrates, 4 g fibre. Excellent source of vitamins A, B6 and B12, niacin, phosphorus and zinc.