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GAPS CHICKEN STOCK WITH LEEKS AND Author: Kari Estrin GAPS INTRO DIET APPROPRIATE Serves 4

INGREDIENTS • 6 cage free bone in skin on chicken breasts or 1 whole chicken • 1 lg. leek or 2 medium leeks • ½ cup coarsely chopped curly parsley • 1 tbsp. fresh black peppercorns • 1 tbsp. sea salt • Add-in: fresh chopped garlic, 1 tsp. (or more) • Filter water to just cover chicken (around 8 -10 cups)

STOCK INSTRUCTIONS 1. In a 5qt ceramic Dutch Oven, combine chicken, leeks, parsley, pepper, salt. Add water to cover. 2. Bring to a bowl and skim the scum* off the top and dump it in the sink. Cover with lid and reduce heat to lowest setting. Simmer for 2 – 2.5 hours. It will be done at 2 hours, but meat will get more tender with the extra half hour. 3. When stock is done , turn off heat, allow to cool, then remove chicken to a cutting board and shred chicken. If you like the taste of skin, keep that with shredded chicken. Otherwise, you can add the skin and small cartilage joint pieces to a mini blender with a little and blend. The fat purée can be whisked into the for healthy fats, more flavor, and most importantly – to help heal and seal the intestinal wall. 4. Save and freeze the bones to be used at a later date to make chicken bone broth. 5. Pour remaining ingredients through a sieve and you get a gorgeous tasty chicken stock. Reserve remaining leeks and parsley.

SOUP INSTRUCTIONS 1. Add chicken stock, shredded chicken, reserved leeks, and fat purée to a pot and bring to a simmer. Season with more salt if needed. 2. Serve topped with fresh chopped garlic and Enjoy!

MEAL 1. Consume the shredded chicken with a fork on its own or mix in the reserved leeks and parsley. Serve with a warm cup of chicken stock. Enjoy!

NOTES – *Scum is the slightly solid opaque mini foam that forms on the top of the stock as it’s coming to a boil. Once you’ve cleared away most of it, you’ll notice the other bubbles are still opaque but look more like the bubbles on top of a jacuzzi- more of a clean cloudy white color. Those are fine.