One of my favorite cheap tricks is purchasing a whole chicken, roasting it for dinner one night then the next day tossing the leftover chicken carcass into a pot of seasoned water and creating a superfood chicken broth. I enjoy using the broth to get the shredded chicken for this recipe, as well as a super nutritious and flavorful broth to cook the potatoes and carrots in.
Prep Time: 20 minutes
Cook Time: 1 hour
2 tablespoons cannabutter
1 small onion thickly cut
4 cloves garlic, minced
3 large potatoes skins on and roughly cut
4 carrots, roughly chopped
2 tablespoons salt
1 teaspoon pepper
2 tablespoons thyme
1 tablespoon parsley
2 cups shredded chicken, cooked
In a large pot melt the cannabutter over medium-low heat. Add the onion and garlic and cook for about 5 minutes or until the onions become translucent.
Next, add the potatoes and carrots and coat in the cannabutter.
Season the cannabutter coated potatoes and carrots with the salt, pepper, thyme, sage, and parsley. Cover with a tight-fitting lid and allow to cook for about 10 minutes.
Add the chicken broth and the shredded chicken and mix well. Cook for 10 minutes or until the potatoes and carrots are easily pierced when touched with a fork.