Slow-Roasted Carrot Chicken


  • 1 whole chicken (4-6 pounds)

  • 1 Tbs salt

  • 1 head garlic, separated into cloves and peeled

  • 1 bunch thyme, parsley or dill (you can also try using a combination of all 3)

  • 10-12 carrots, peeled and sliced

  • 2 cups white wine or chicken stock


  1. Preheat oven to 280F.

  2. Rinse chicken and rub liberally with salt, inside and out. Stuff body cavity with garlic and bunched herbs and place in a roasting pan.

  3. Combine minced herbs, sliced carrots, and wine or stock in a mixing bowl and gently pour around the outside of the chicken.

  4. Cook until internal temperature of the chicken rises to 150F, about 3 hours.

  5. Turn temperature up to 400F and cook until internal temperature of the chicken rises to 165F and the carrots are tender, about 20 minutes.

  6. Remove from oven and allow chicken to rest for 20 minutes before carving. Spoon juices over carrots and chicken to serve.

Spinach and Potato Soup


  • 2 medium onions, chopped

  • 2 medium carrots, chopped

  • 2 medium potatoes, diced

  • 2 handfuls spinach

  • 2 garlic cloves, chopped

  • 1 Tbs curry powder

  • 5-6 cups vegetable stock

  • 2 Tbs cream

  • salt

  • black pepper


  1. Melt 2 tablespoons of butter in a medium pot. Add the onions and carrots and cook until soft.

  2. Next, add the potatoes, spinach, garlic, curry and stock. Simmer for about an hour.

  3. Blend with a hand mixer until smooth. If it`s too thick, add more stock.

  4. Add the cream and season with salt and pepper to taste.