My hubby  managed to get himself the strain of Super Gastro that was recently flogging people of the Hunter Valley. I got a touch of it too  – but I feel due to my healthy gut balance I’ve managed to shake it off with few repercussions. My hubby on the other hand stayed quite sick for over a week and and I  made some super concentrated Healing Chicken Broth for him -which later on can be transformed into a Lemon Chicken and Egg Drop Soup  because – the kids will eat that  on a cold and drizzly old day.

AND yes you do see carrot and onion in this and yes they are vegetables that grow under the ground – but did I actually say I was eating them here? NO Im not – you might consider it waste but its FLAVOUR and thats what Im all about – FLAVOUR and extracting the good fats and flavours while subtracting the carbs from it. This is great as a base for soup – if you wish to drink it as broth add more Pink Salt to taste.

INGREDIENTS:

1.5 Kilos of Skin On Bone In Chicken Thigh Fillets

100 ml Garlic Infused Olive Oil

Pink Salt and Black Pepper

5 Garlic Cloves ( Bruised)

1 small brown onion

1 small unpeeled carrot

I stick of celery

2 sprigs of rosemary

2 stalks of fresh curly parsley

1.5 litres of water

A good shake of Your Inspiration at Home Aussie Roast Spice.

Plenty of Pink Salt!

METHOD:

Pop your chicken in a deep sided baking dish ( all the while you’re cranking your oven so its nice and hot) and its got to be skin side up- we do like our skin crispy.

Give your thighs ( the chicken ones) a good slathering in Garlic Infused Olive Oil. The staple in my kitchen is Cobram Estate. Sprinkle with pink salt and cracked black pepper

Smash your garlic cloves like you’ve had a bad morning at the supermarket and pop them into the tray along with your onion cut into quarters – don’t peel them – the skins give flavour!

Sprinkle liberally with your Aussie Spices ( that you have bought off Lisa via the link or have a Your Inspiration At Home Rep close by you) and pop into your hot oven ( about 180 degrees) to roast and sizzle for about 45 mins or so.

Once its nice and roasty and has your family saying Oh that smells good is that dinner – pull it out of the oven and up end the lot into a large stock pot on the stove. THE LOT – cooking juices- fatty fat fat and all. ALL The flavour all the NOMS.

Then you put your water – your fresh herbs and your controversial carrot into the pot. Clamp your lid on and bring it to the boil. Let it simmer away for about an hour. Allow to cool slightly in the pot. Strain into another container. I leave my chicken and vegetables on top of the liquid until its cooled nicely. Chicken can be removed from the bones and mixed with mayo or just eaten as it is or added to the Lemon and Eggg drop soup you ( oh sorry Im ) making later.

NUTRITIONAL INFORMATION:( 6 Serves)

Calories:50  Fats:3.5g  Carbs:2.6g Protien:2.5g