1 large organic chicken, cut into 6-8 pieces (back discarded)
4 cloves of garlic, smashed
1 large white or yellow onion, roughly chopped
2 – 3 large carrots, peeled and roughly chopped
1 – 2 celery stalks, rough chopped
1 turnip, peeled and roughly chopped

6 cups of cold water
1 small of bunch fresh dill, chopped
2 teaspoons sea salt
1 whole lemon

Heat butter or oil in a large pot or dutch oven. Add chicken, skin side down to brown a couple minutes, turning after 2 minutes. Add onions, garlic, carrots, celery. Pour in water, covering the chicken and vegetables so that they are complete submerged. Bring to a boil then lower heat to a simmer. Cover pot and leave simmering for 90 minutes. After 90 minutes, turn off heat completely and let sit for another 30 minutes.

After two hours total, using tongs, remove chicken pieces and place on a cutting board. Gently remove skin and bones and return chicken meat to pot, using a fork to shred the meat. It should shred very easily. Squeeze juice of whole lemon into pot, add half of freshly chopped dill and season more to taste.

To serve, ladle soup and chicken and veggies into individual bowls. And top with more fresh dill and freshly cracked black pepper.