1kg organic chicken legs
4 organic carrots
2 red onions
half a swede
4 bay leaves
2 sprigs of rosemary
1 heaped tbsp Italian dried herbs
Himalayan or Celtic salt and black pepper
Use a large casserole dish with a lid.
Preheat the oven to 160 degrees.
Place the chicken in the casserole dish and fill with boiling water.
Add some salt, pepper, dried herbs, bay leaves and rosemary.
Cover the dish with a lid and place in the oven for 5-6 hours.
Chop the onion, swede and carrots into small bite-size chunks.
Add the chopped vegetables to the casserole dish 1 hour before eating.