The Logan Family’s Chicken in a Pot is an old family recipe typed from some old notes and memory. Read more recipes from the Wildwood Family Cookbook here. Bon Appetit!
“This is Daphne and Pepper Logan’s grandmother’s recipe, sure to warm your soul on a cold day. Every time we eat it, at least one of us says “this is life-affirming.”
– The Logan Family
The Logan Family’s Chicken in a Pot
- Total Time: 2 hours 15 minutes
Ingredients
Scale
- 1 3-4 pound organic chicken (ask the butcher to cut it into smaller pieces)
- 1–2 extra chicken breast(s)
- 1–2 extra chicken legs with thigh(s) attached
- 2 large onions
- 1 tbsp salt
- 3–4 carrots (peeled and cut in half)
- 4 celery stalks (cut into 3–4 pieces each)
- 3–4 stalks fresh parsley
- 2 springs fresh dill (or one teaspoon dried dill)
- 15–20 Whole Pepper corns
- 6–8 bullion cubes (or use chicken stock)
Instructions
- Put chicken, onions, salt and cover with either water or chicken stock (roughly 12-14 cups) and bring to a boil
- Once boiling, skim off scum and lower heat to simmer, loosely cover, for one hour
- Add remaining ingredients (carrots, celery, parsley, dill, peppercorns and bullion (if you boiled in water))
- Cook for 90 minutes, it’s done when a fork can easily go into the carrots
- Remove from heat, sit covered for 30 minutes
- Remove and save chicken, carrots and celery
- Strain broth into containers
- Separate chicken from bones, cover with a little bit of broth to keep moist while storing.
- When serving, combine broth, chicken, veggies and add some noodles or matzo balls
- Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Courses
- Cuisine: American
