Ingredients

• 1 whole chicken
• Salt
• 1 large onion
• 4 carrots
• 1 winter squash (turban, butternut, or acorn)
• Italian seasoning
• All-purpose no-salt seasoning (optional)

Instructions-

Place the whole chicken in a large pot and cover with water.

Salt generously.

Bring to a boil, then lower to a gentle simmer until the chicken is fully cooked.

Remove the chicken and let cool. Pull off all the meat, checking carefully for bones and cartilage. Set the meat aside and save the bones for broth, if desired. (I either start the bone broth or put in the freezer for another time)

Skim the surface of the broth.

Add the onion, carrots, and squash.

Season lightly with Italian seasoning and no-salt seasoning. Adjust salt as needed.

Simmer until the vegetables are tender and the broth is rich.

Return the chicken to the pot and warm through.

I also added a delicata squash- use what you have at home.

Notes

Remove the chicken’s insides before cooking.

The squash adds natural sweetness and depth.

Measurements are intentionally loose, cook by feel.

do you stick up on squash for the winter? We love squash so I made sure to buy lots from the farm market. I’ve been keeping it in our extra refrigerator to keep it fresh.

How do you keep squash fresh when you stock up?