Chicken Soup

Homemade Irish Grunt Style

I am cooking this in my new Smithey Dutch Oven pot 7.25 Quart


Whole chicken

5 whole carrots

5 sticks celery

2 leeks

3 golden radishes

1 large onion

1 bushels Italian parsley

8 cups chicken broth

6 cups water

5 cloves garlic

Salt, pepper, paprika, crushed red pepper, white pepper, adobo to taste

1/2 cup Irish whiskey

Rub the chicken with the seasoning and place in the fridge for 2 hours.

Fill the Dutch oven half way with chicken broth, water and whiskey. Boil for 1 1/2 hours.

While the chicken is cooking prep the vegetables.

Be sure to flip the chicken half way.

Add the vegetables, parsley and the rest of the broth and water. Cook for another 30-40 min.

The meat should fall off the bone and the vegetables should be soft to a forks touch.

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