Marina’s chicken casserole

in Savoury, Taste -

Along with stories about food and personal preferences, Marina also shared her chicken casserole recipe. Enjoy!

‘During the winter, I make a chicken casserole on the stovetop, at least once a week- It helps to keep the winter colds at bay!

Place an organic chicken in a large pot

Add the following:

a couple of roughly chopped carrots

3 or 4 shallots peeled and cut in half

2 sticks of celery roughly chopped

1 peeled garlic clove

a few thick slices of ginger

several black peppercorns, Maldon sea salt and a bunch of flat parsley, roughly chopped

Cover with water, bring to the boil and then turn down heat and simmer with the lid on for around an hour and a half.

Remove the chicken to a plate to cool and strain the broth, discarding all the vegetables.

Pour the clean broth back into the pan and add a couple peeled, more finely chopped carrots and if you like some kale, and simmer until cooked through.

I sometimes add some tiny pasta pieces at the same time as the carrot and then all the white meat from the chicken shredded or cut into small pieces.

Serve with just a squeeze of lemon juice, some more salt and pepper if needed and some chopped coriander or parsley.’

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