1 sweet potato
1 bok choy
Cover the chicken in butter and roast with 2 cups of water, 356°F (180°C) for one hour.
Peel and cut the vegetables in large chunks. Cover with water and boil until tender, about a half hour.
Poule au Pot
Serve the chicken legs with the boiled veggies on the side. Carve the chicken breasts and refrigerate the meat for future meals. Reserve the vegetable broth and boil the chicken bones in it for 5 hours.
Serve the chicken + veggie soup. Freeze leftover soup for future bone broth preparations.