GAPS Intro Chicken stock
This is taken from What Can I Eat Now? 30 Days on the GAPS Introduction Diet Handbook. GAPS Intro chicken stock is different than stock later on, as you don’t brown the bones at all so the stock is pale. This is to prevent any harder to digest well cooked pieces of chicken from slipping through into the stock. You can still salt it to taste with sea salt, and broth is recommended to be served with every meal while on Intro.
Equipment:
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GAPS Intro Chicken Stock in 4 Easy Steps
This stock is simmered for a short amount of time, and made with meat, not just bones, for extra protein.
PrintIngredients
- Whole Chicken or Chicken pieces thighs, backs, etc
Instructions
- Rinse chicken. Reach inside cavity and remove giblet package if using a whole chicken. Remove giblets from package and add to the stock pot. Place chicken in the stockpot.
- Fill pot ¾ full with filtered water. Cook on medium-high until bubbling, then reduce heat to low and allow to simmer, covered, at least 8 hours. When done, allow to cool then pour stock through a strainer and transfer to mason jars to store in the fridge.
- To strain, I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the mason jars easier; I do one jar at a time, cleaning out the strainer as needed during the process.
- Do not discard the soft gelatinous parts around the bones or the skin; reserve that and use an immersion or regular blender to blend it into your stock and soups.
- The fat will rise to the top of the jars in the fridge, which can be included in soups or used as a fat for cooking.
- Pick any meat off the bones that you can after the chicken stock has been removed, reserve meat to add to soups or serve alongside. Discard the remaining bones in the pot.
Nutrition Facts
GAPS Intro Chicken Stock in 4 Easy Steps
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Potassium 0mg 0%
Total Carbohydrates 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%
Vitamin A 0%
Vitamin C 0%
Calcium 0%
Iron 0%
* Percent Daily Values are based on a 2000 calorie diet.
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Hey, just to let you know, you can get “double duty” out of your bones. Instead of discarding after the first boil, put the bones back i the pot with two tablespoons of apple cider vinegar, and if you can get the chickens feet and re-boil and re-simmer. Twice the stock and twice the nutrients as the vinegar draws all the good stuff from the bones:)
Hi, I am wondering if you can make the broth in the crock pot instead of a stock pot. Cooking it on low for 8-12 hours? Are the benefits the same?
Hi Cara, I just bought your GAPS Intro Guide as we are going to start intro in a few weeks. I’m so glad I got your book because it is really helping me organize all that’s needed to prepare. As stock is such a big part of intro I have a few questions: If using chicken parts how many pounds should I strive for if using a 6 quart pot? Also, would I be messing up intro guidelines if I included a carrot, celery and onion while cooking the broth – but straining it out later? How do you store your broth in the freezer, in glass or plastic? I have had several glass jars crack in the freezer – after I left 2 inches of space and let it cool in fridge first. Thanks for all your help!
Carrots and onion are fine cooked in broth in Stage 1 and up. Celery not until stage 3. I am also trying to figure out how many pounds of parts I need.
Does anyone else have trouble with chicken broth? When I drink it I feel bloated and not great. Wondering if that is a detox of sorts or if my body can’t tolerate it. Any ideas of where I can get more information on that? Considering starting the GAPS this summer for my son and I.
thanks
When I took all the soft pieces off my chicken, and the skin, and poured in the stock and it all throughmy Vitamix, it got all yucky and kinda gray! My stock then looked emulsified! What did I do wrong?
Cooking your stock at too high of heat for too long. You really want the meat and bones to simmer instead of a heavy boil for long periods. A cloudy stock isn’t necessarily bad, just not desirable.
Cara, in the GAPS Dr. Campbell-McBride instructs to cook the chicken for 1 1/2-2 hours. Can you explain your reasoning for cooking yours much longer? Thanks so much!