The great benefit of this recipe is that the juice leftover from the cooking can he used as stock for your soups and other cooking. Everything cooks together in one pot so it is exceptionally easy to make. This dish goes very well with a baked potato.
Preparation: 1 hour
- 1 chicken, free range
- 1 red onion
- 2 stalks celery
- 2 leeks
- 1 head broccoli
- 150 g Brussels sprouts
- 150 g peas, fresh or frozen
Lightly oil a casserole. Skin and dice the onion and let fry for a few minutes in the oil. Trim and slice the leeks and celery in to short finger lengths. Make a base in the bottom of the pot and leave to sweat quietly for a few minutes. Snip the string off the chicken so the legs have room. Lay on top of the vegetables. Cover with cold water and bring to a simmer. As it bubbles, turn the heat to low and let it cook slowly for 40 minutes. Prepare the other vegetables. Trim the broccoli and sprouts. Lift out the chicken from the pot and stand on a plate. Add the broccoli and sprouts to the casserole and keep cooking. Give the chicken 10 minutes to cool down while the vegetables cook so that you can handle it easily. Carve off the breasts and the legs and the wings into portion sizes. To serve, add the peas to the casserole and return the chicken pieces to warm through for another 5 to 10 minutes.
Serve a piece of chicken with the vegetables and a little juice.
The Sugar Detox Plan, by Dr Kurt Mosetter, Dr Wolfgang Simon, Thorsten Probost and Anna Cavelius, published by Modern Books, RRP £14.99, 10th March 2016. Photography from Shutterstock