Organic Prairie Spring Chicken Tonic

Prep time
1:00
Rating
Not rated
0 ratings
Servings
6

Flavorful and health enhancing herbs and Organic Prairie Chicken make a tasty tonic for body, mind and soul.

Ingredients

  • 24 ounces Organic Prairie Whole Large Young Chicken (6 servings)
  • 3 cups organic lemonade
  • 1 pound organic baby carrots
  • 1 pound fresh asparagus, cut in 3 inch pieces
  • 3 onions, quartered (medium-sized)
  • 4 sticks celery, cut in 1-inch pieces
  • 2 tablespoons ginger root, peeled and sliced
  • 2 medium lemons, thinly sliced
  • 1 cup washed and chopped fresh parsley
  • 10 garlic cloves, minced

Directions

Place frozen chicken in a pan to thaw in the refrigerator (thawing times may vary due to size of chicken and temperature of the refrigerator).

Once thawed, remove the outer packaging and bag of giblets from the center of the chicken. Pre-heat oven to 375 degrees.

Thinly slice ginger root. Please note that fresh ginger is much easier to prepare when stored in the freezer, as the root fibers freeze and offer a less "hairy" appearance.

Prepare the garlic and parsley. Please leave the rind on the lemon while slicing, but remove the seeds.

Place the whole chicken into a baking dish. Gently lift the skin from the chicken and slide lemon and ginger slices onto the meat surface. Place the garlic and parsley on top of the lemon/ginger layer. Replace the skin.

Pour the organic lemonade (Santa Cruz organic lemon ginger echinachea juice works great) over the chicken. Surround chicken with carrots, celery, and onions. Cover with foil. Place in the oven.

Baking times will vary, but when the chicken is approximately 15 minutes from perfection, remove foil tent and add the fresh asparagus to the juice/veggies.

Bake uncovered until the internal temperature reaches 175 degrees, and no pink color is detected. The skin should be browned and slighly crispy.

Serve with Thai Rice Noodle Salad, and a fresh organic green salad for a great light meal.

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