... cooked up by Christian Fennesz for the Touch Recipe Book
Free Range corn fed chicken breast and legs
Parsley root and leaves
Red and yellow carrots
A couple of small tomatoes
One large red onion
Salt and pepper
Chop onion in half and place in a large saucepan (like a woman's breasts).
Heat on stove until brown.
Halve the other vegetables and add to the pan.
Throw in the parsley.
Add 2 litres of water to the pan.
Add the chicken.
Gently cook for 3 hours.
Optional: add noodles/dice vegetables.
As you serve, chop ingredients into smaller pieces and add liquid and noodles if required.