GAPS Chicken Soup
Ingredients:
3-4 pound whole, organic, pastured chicken
1 onion chopped
5 medium carrots sliced in rounds
1 rutabaga baseball to softball size chopped in small cubes
1 medium fennel chopped save the frons for garnish on top
4-5 garlic cloves peeled and crushed
1 tablespoon of unrefined sea salt
1 chicken foot if available
1 giblet, heart, and or liver
4 quarts of filtered water or more to cover the chicken
Instructions:
Remove giblets from chicken and wash then pat dry. Place chicken in a large stock pot. Add giblet, heart, liver and chicken foot. Add water to cover the chicken. Add the washed chicken foot and bring to a boil. Reduce heat to low and simmer for 1.5 to 2 hours until chicken falls off the bones. Remove all chicken from the pot and allow to cool on a 13X9 pan. Strain the broth through a collider and into another stock pot. Once chicken is cooled down enough to touch, remove all skin and cartilage placing it in the broth. Using a hand blender emulsifies the skin and giblets in the broth. If you do not have one, place all the skin and giblets in a blender and add enough broth to cover and emulsify. Return to the stock pot and add remaining vegetables and spices. Return to boil then simmer until vegetables are soft. Add the rest of the chicken that has been deboned. Serve with remaining fronds of fennel to garnish & enjoy! (Freeze the bones and chicken leg for later to make bone broth)
Ingredients:
3-4 pound whole, organic, pastured chicken
1 onion chopped
5 medium carrots sliced in rounds
1 rutabaga baseball to softball size chopped in small cubes
1 medium fennel chopped save the frons for garnish on top
4-5 garlic cloves peeled and crushed
1 tablespoon of unrefined sea salt
1 chicken foot if available
1 giblet, heart, and or liver
4 quarts of filtered water or more to cover the chicken
Instructions:
Remove giblets from chicken and wash then pat dry. Place chicken in a large stock pot. Add giblet, heart, liver and chicken foot. Add water to cover the chicken. Add the washed chicken foot and bring to a boil. Reduce heat to low and simmer for 1.5 to 2 hours until chicken falls off the bones. Remove all chicken from the pot and allow to cool on a 13X9 pan. Strain the broth through a collider and into another stock pot. Once chicken is cooled down enough to touch, remove all skin and cartilage placing it in the broth. Using a hand blender emulsifies the skin and giblets in the broth. If you do not have one, place all the skin and giblets in a blender and add enough broth to cover and emulsify. Return to the stock pot and add remaining vegetables and spices. Return to boil then simmer until vegetables are soft. Add the rest of the chicken that has been deboned. Serve with remaining fronds of fennel to garnish & enjoy! (Freeze the bones and chicken leg for later to make bone broth)