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1 Tbsp olive oil

5 chicken drumsticks or 2 leg quarters

1 c water

1 yellow onion

½ red onion or 2 shallots

1 leek

1 kohlrabi

3 carrots

3 stalks celery with leaves

1 small knob of ginger

5 garlic cloves

⅓ bunch parsley

Fresh thyme sprigs

Fresh rosemary sprigs

⅓ c sea salt

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1. Wash and pat chicken dry completely for a nice sear.

2. Sear chicken in a braiser with olive oil on medium heat for 10-12 minutes, flipping halfway through.

3. Add water, cover, and cook on medium heat with lid on for 8-10 minutes or until water has reduced by half.

4. Remove chicken and let cool.

5. Scrape up the bits with a wooden spoon and pour into a measuring cup, keeping about ½ c chicken juices.

6. Add the veggies and salt to the same braiser, simmer on medium until veggies release their juices.

7. Add reserved chicken juice, cover and cook for 8 minutes on LOW.

8. Pull meat from the bone, if slightly pink add to a skillet on medium high heat for a few minutes.

9. Chop the meat into bite sized pieces and add back into the braiser with veggies. Mix to combine, cover and simmer an additional 5 minutes.

10. Remove from heat and let cool 10 minutes.

11. Use an immersion blender to puree the vegetables and meat until all chunks are blended.

12. Spread on a large cookie sheet, cover with plastic wrap and freeze for 8 hours or overnight.

13. Use a large knife to cut the frozen mixture into even cubes of your preferred size.

14. Store in an airtight container, gallon freezer bag, or vacuum sealed bags. Keep in freezer for up to 6 months, best used within 3-4 months.

Tags: chicken, homemade, makeahead, make-ahead, make ahead, preserving