This is a great recipe to have for eaters of all ages. Pleasing the likes of a baby, a pre-schooler and a manchild, isn't always easy; this pot full of magic never falls short for me or for the family and friends I've shared it with. Hope it's as successful for you. 

Organic Ingredients serves 6

• 1 Whole Pastured Chicken
  1 Onion, peeled & quartered
  1 Large Sweet Potato (or more if you're cooking for babies), peeled & chopped
  5 Carrots, peeled and chopped  
  2 Zucchini's, chopped 
  1 Tsp Ground Turmeric, Cinnamon, Garam Masala (skip Garam Masala if cooking for babies under 1 year)

• 1/4 Tsp. Ground Saffron (the happy herb)
  1 Tsp. Celtic Sea Salt
  4 Tbsp. Apple Cider Vinegar (to help pull the nutrients out of the Chicken Bones and into the broth)
  Raisins (for bigger kids)
  Quick cook Couscous, cooked per packet instructions 
  1-2 Tbsp. Brown Sugar
  Enough drinking Water to cover the Chicken in the Pot (approx. 4-6 cups)

Method

Place Chicken, Onion, Sweet Potato, Carrot, Spices, Salt, Sugar, Vinegar & Water in a large stainless pot and bring to a boil. Remove and discard any scum that rises. Reduce heat to low and cover. Cook for an hour. Remove cover, add Zucchini. Cover and continue to cook for another hour. 
Remove from heat. Remove Chicken from pot and allow to cool. Remove and discard Onions. Separate Chicken Meat from Bone & Skin. Discard Bone & Skin. (I like to keep the legs on the bone for serving). Separate Chicken with hands into serving size pieces, store separately in glass Tupperware. 

For new eaters, blitz the Sweet Potato, Carrots and Zucchini in a food processor with some Broth to thin and serve. 

For older babies, mash the Sweet Potato, Carrots and Zucchini with a fork with some Broth to thin. Chop Chicken into tiny pieces or puree and serve.

For toddlers & kids, serve the Vegetables, Chicken & Broth on Couscous with Raisins.

Related Recipes:

1. Spatchcock Chicken

2. Chicken & Vegetable Stir Fry

3. Chicken & Tomato Rice Pilaf