Mother’s Day has been around much longer than what most of us would think. Ancient Greeks dedicate their annual spring festival to Rhea, the mother of many deities. The Romans made offerings to their Great Mother of Gods, Cybele. The Roman Catholics celebrated this festival on the fourth Sunday in Lent in honor of Mary, mother of Christ.
Ingredients
1 x 2kg free-range, organic chicken
a handful of fresh flat-leaf parsley
4 bay leaves
1 chili, chopped and seeds removed
sea salt and freshly ground black pepper
2 handfuls of small potatoes, peeled
2 handfuls of baby carrots
2 handfuls of radishes
2 handfuls of baby marrows or petit pans
2 handfuls of fresh peas
2 handfuls of broad beans
freshly grated ginger
250 fresh cream
1 colander full of spinach
olive oil
a small handful of inner celery leaves
sea salt and black pepper
1. Take the parsley and bay leaves and stuff the inside of the chicken with it. Take a large casserole or a big pot that will fit your chicken and put it inside.
2. Throw in the potatoes, cover with water and add a teaspoon salt.
3. Bring to the boil an then turn it down. Place the lid on and let it simmer for about 20 minute.
4. Add the carrots, radishes and marrows. Let is simmer for a another 30 – 40 minutes.
5. If the chicken is really soft, you can can now carefully remove it and put it in a serving dish.
6. Now add the peas, beans and spinach to the broth. Cook it for one minute an season to taste.
7. To dish it up, put some shredded chicken in a deep bowl, pour the delicious broth over it. As some celery leaves and a good dollop of cram in top. A drizzle of olive oil will round it off. It will look good and taste fantastic!