Basic Stew

Name: Basic Stew
Ingredients: 1/4 cup coconut oil; 1 zucchini, peeled and seeded, cut into chunks; 6 carrots, cut into chunks; 1 kabocha sqaush, peeled and seeded, cut into chunks; 6 tomatoes, peeled and seeded, cut into chunks; 1/2 pound mushrooms, quartered; 1/2 cup fresh parsley, chopped; 1 sprig fresh rosemary, chopped; 1 Tbs fresh thyme, chopped; 2 Tbs fresh sage, chopped; 2 pounds organic chicken thighs, skin-on and bone-in; water or chicken broth; sea salt

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¹⁄₄ cup	coconut oil
1	zucchini peeled and seeded, cut into chunks
6	carrots cut into chunks
1	kabocha sqaush peeled and seeded, cut into chunks
6	tomatoes peeled and seeded, cut into chunks
¹⁄₂ pound	mushrooms quartered
¹⁄₂ cup	fresh parsley chopped
1 sprig	fresh rosemary chopped
1 Tbs	fresh thyme chopped
2 Tbs	fresh sage chopped
2 pounds	organic chicken thighs skin-on and bone-in
	water or chicken broth
	sea salt

Melt the coconut oil in a crockpot. Add the veggies and stir together to mix well and coat with the oil.

Place the chicken thighs on top of the veggies. Add water or homemade chicken broth to cover all but the top 2" of the veggies and meat. Season with salt to taste.

Cover and cook on low for 6-8 hours, or until chicken is done and the veggies are soft and melty.

Remove the meat and the skin from the bones and mix into the veggies. (Reserve the bones for making broth)

Serve as is, or with egg yolks or soft-boiled eggs mixed in for added nutrition.

Melt the coconut oil in a crockpot. Add the veggies and stir together to mix well and coat with the oil.
Place the chicken thighs on top of the veggies. Add water or homemade chicken broth to cover all but the top 2" of the veggies and meat. Season with salt to taste.
Cover and cook on low for 6-8 hours, or until chicken is done and the veggies are soft and melty.
Remove the meat and the skin from the bones and mix into the veggies. (Reserve the bones for making broth)
Serve as is, or with egg yolks or soft-boiled eggs mixed in for added nutrition.

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