GAPS Diet Chicken Soup & Meat Stock
A nutrient-dense, gelatin-rich chicken soup and meat stock specifically designed for Stage 1 of the GAPS Intro Diet and beyond. Made with a whole pasture-raised chicken, chicken feet and heads for maximum collagen, gentle vegetables, and finished with freshly pressed garlic.
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🍳 Cooking Flow
Place chicken, feet, heads, and initial water into a large stockpot on high heat. → Add roughly chopped onions, carrots, large celery stalks, tea-strained peppercorns, and salt; add water to submerge. → Bring to a boil, skim off surface foam, cover, and gently simmer on low heat for 3 hours. → Turn off heat, press fresh garlic cloves into the broth, remove peppercorn strainers, and serve.
Cooking Steps
Brief Cooking Order
Place chicken, feet, heads, and initial water into a large stockpot on high heat. → Add roughly chopped onions, carrots, large celery stalks, tea-strained peppercorns, and salt; add water to submerge. → Bring to a boil, skim off surface foam, cover, and gently simmer on low heat for 3 hours. → Turn off heat, press fresh garlic cloves into the broth, remove peppercorn strainers, and serve.
Introduction
A nutrient-dense, gelatin-rich chicken soup and meat stock specifically designed for Stage 1 of the GAPS Intro Diet and beyond. Made with a whole pasture-raised chicken, chicken feet and heads for maximum collagen, gentle vegetables, and finished with freshly pressed garlic.
Step 1
Place the whole chicken and the chicken feet and heads into a large 12-quart stainless steel stockpot.
Step 2
Add filtered water to the stockpot and turn the stove burner on high heat to start heating the water.
Step 3
Peel the onions and cut them into large chunks, then add them directly into the pot.
Step 4
Wash and slice the carrots into thick bite-sized rounds and transfer them into the pot.
Step 5
Wash and trim celery, then cut into long, large stalks (so they can be easily strained out later) and add to the pot.
Ingredients List
Important Notes
For the GAPS Intro Diet Stage 1, fibrous celery is strictly added for flavor and must be strained out rather than eaten. Cooked celery is allowed starting in Stage 5, and raw in Stage 6.
Use whole peppercorns contained in tea infusers or cheesecloth instead of ground pepper, as ground pepper is too irritating for early GAPS stages.
Cooking time depends on the chicken: pasture-raised free-range chickens need about 3 hours to break down tough connective tissues, while standard supermarket chickens only need 1.5 to 2 hours.
Do not discard the gelatinous skin, cartilage, and connective tissues ('nibbly bits'). If texture-averse, blend them with a little broth in a blender and stir them back into the soup.
A general guideline for water ratio is 1 quart of water per 1 pound of meaty bones to ensure a thick, gelatinous gel once chilled.
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