• 1 organic chicken of about 1.8 kg Ferme des Voltigeurs
• 2 to 3 carrots, peeled and cut into chunks
• 1 bunch of green onions, coarsely chopped
• 4 garlic cloves, peeled
• 1 piece ginger, about 1 inch long, peeled
• ^1⁄4 cup tamari sauce
• 1 tbsp toasted sesame oil
• 1 tbsp maple syrup
• Water

FOR THE CREAMY MISO SAUCE

• ^1⁄2 cup plain yogurt
• 1 tbsp miso
• 1 tbsp maple syrup
• 1 tsp Dijon mustard
• A few drops of spicy sauce
• ^1⁄4 cup chopped fresh cilantro

FOR THE LETTUCE WRAPS

• Lettuce leaves, of your choice
• Carrot peeled and julienned
• Lebanese cucumber, peeled and julienned
• Coloured pepper cut into julienne strips
• Radishes, julienned

• In a large saucepan, place all the ingredients and cover with water. Bring to a boil.
• Skim if desired. Put a lid on, then simmer over low heat for about 1 hour 30 minutes or until the chicken is tender and flakes easily with a fork.
• Remove the chicken from the pot and let cool on a plate. Debone and remove the skin from the chicken. Strain the broth (see note) and shred the chicken. Compost bones, skin, and vegetables.
• In a bowl, combine mayonnaise with miso, maple syrup, hot sauce, and cilantro. Set aside.
• Divide shredded chicken among lettuce leaves, garnish with julienned vegetables, then drizzle with sauce to serve.

• Once the broth has been strained, let cool, cover and then refrigerate to allow the fat to rise to the surface and set.
• Degrease cooled broth before using or freezing.
• You can then use the broth for soups, risotto, sauces, etc. Use chicken in salads, sandwiches, rice, pasta, quesadillas, soups, etc.