Two 4-to-5 pound chickens (organic and free range if possible)
Kosher salt and freshly cracked black pepper
6 sprigs fresh thyme
4 cloves garlic
2 bay leaves
1 small onion, sliced
1 lemon, quartered
This is a great recipe for the week where you can use the shredded chicken meat for salads, sandwiches, pasta dishes, and stews. Then you can also use the roasted chicken carcasses to make chicken stock, or fortify boxed broth for soups.