Roasted Chicken

Ingredients:
3 tbsp coconut oil
1 Sea salt
1 sprig rosemary
1 apple
1 stalk celery stalks
1 onions
1 pepper
4 lb pastured chicken

Pre-heat oven to 350 degrees.

To prepare the chicken, start by drizzling about 2 T coconut oil into the cavity, then stuff the cavity with apple, onion, celery and rosemary. Pat the outside of the chicken dry. Sprinkle salt and pepper over chicken and then rub about 1 T coconut oil over chicken. Bake in a shallow baking dish for 1 1/2 hours or until a thermometer reads 180 degrees when placed in the thigh. Remove from oven and let stand for 20 minutes. Carve and serve

Cleansing Chicken Soup

Ingredients:
5 cloves Garlic
1 bunch parsley
1/2 tsp cayenne pepper
8 carrots
6 celery stalks
3 zucchini
4 inches ginger (optional)
4 tbsp Celtic sea salt
4 onions
1 tbsp apple cider vinegar
1 pound green beans
4 tbsp extra virgin coconut oil
1/2 cup green peas
6 pound Whole Chicken
1 gallon Filtered Water

Preparation Instructions:
Prep: Peel and coarsley chop onions and carrot. Coursley chop celery and zucchini.

To prepare: If you are using a whole chicken, remove fat glands and gizzards from the cavity. Place chicken or chicken pieces in a large stainless steel pot or crock pot with the water, vinegar, ginger, salt, cayenne pepper, extra-virgin coconut oil, 2 onions and 2 cloves of garlic. Let stand for 10 minutes before heating. Bring to a boil, removing the scum that rises to the top. Cover and cook for 8 to 12 hours. Strain out chicken carcus and pull off meat. Add chicken meat back into broth, add vegetables and cook for 8 - 12 hours longer. The longer you cook the stock, the more cleansing it will be. About 15 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth.

Can be divided into individual portions and frozen until ready to eat.