Summary

Ingredients

• 1 chicken (approx. .3 kg)
• 750 g carrot (s), unpeeled
• 1 large celeriac
• 1 ½ liter vegetable stock
• 1 ½ liters chicken broth
• salt and pepper

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Instructions

1. Cut the roast chicken in half with poultry shears and rinse properly under the tap. Then cook in a large saucepan with the vegetable and chicken stock for about 45 minutes.
2. In the meantime, peel the carrots and celery and cut into bite-sized pieces. After the 45 minutes, remove the roast chicken halves from the pot and cut off all the meat and separate the skin and bones.
3. Then cut the meat into bite-sized pieces. Cook with the carrots and celery for another 30-35 minutes (depending on how firm you want the vegetables to be).
4. At the end, season again with salt and pepper. Rice or potatoes go well with this.