INGREDIENTS

1 whole chicken
1 yellow onion, roughly chopped
1 carrot, roughly chopped
3 garlic cloves
5 tablespoons salt
4 tablespoons turmeric, ground
2 tablespoons cumin, ground
1 tablespoon black pepper, ground
¼ teaspoon cardamom, ground
1 lb. yukon gold potatoes
1 lb. celery root
½ lb. parsnips
1 bunch of cilantro, roughly chopped

HOW TO MAKE IT

1. In a small mixing bowl, combine the turmeric, cumin, black pepper and cardamom.
2. Pat the chicken dry inside and out with a paper towel. Season with the salt and the spice mixture. Pack any excess seasoning that falls off the chicken on top. Set in a refrigerator overnight or on a counter, covered with a loose paper towel, for up to 3 hours.
3. In an 8 qt pot, place the chicken and cover with cold water. Bring to a boil and simmer for 1 ½ hours until tender. Using a large spoon, gently lift out the chicken and put in a large bowl.
4. Add the onions, carrots and garlic to the stock and cook until softened about one half hour.
5. Peel the potatoes, celery root and parsnips, cut into approximately 1 ½ pieces.
6. Using tongs, pick the meat off the bones and pull apart into large chunks. Discard the bones and cartilage.
7. Place the vegetables into the pot and cook at a low simmer until fork tender.
8. Add the chicken back into the pot and simmer for 10-15 more minutes.
9. Garnish each bowl with the chopped cilantro.