my husband’s food allergies hit an all-time high and we started researching
what he could eat and what foods would help to heal his intestinal lining,
broth came up again and again. Broth is getting big folks! Food kiosks devoted
entirely to broth are popping up in North America’s hippest cities, and the
broth pioneers are claiming it enhances gut health, fights inflammation, and
provides a healthy dose of proteins, minerals, collagen, and electrolytes.
family and I’m going to share my take on that recipe. But first, to make
broth you need ‘ze bones’. In my quest to make broth, I made a roast chicken and
discovered, that while it might seem daunting to roast a chicken, it is in fact
an easy go to for busy parents. You can prep the bird for roasting in under ten
minutes, toss in the oven over some yams for just over an hour and your meal is
complete. No need to put aside 45 minutes in the kitchen, while your two year
old destroys your life- I mean play room. These recipes are gluten free, paleo- friendly, egg free, and dairy free if you omit the parmegiano that I like to
rain down on my soup.
Roast Chicken with Yams
time: 10 min
time: 1-1.5 hours
Oven to 400 degrees Farenheit.
start by rinsing the bird and I pat it dry so it doesn’t steam in the oven. I
then truss it, which you can Google, but it just means using cooking string to
tie the legs and wings to the bird so they are nice and tight to the body.
then lather the little lady in olive oil, and cover with sea salt and pepper. I
like to combine the salt and pepper in a bowl before hand, that way I don’t
have to wash my hands in between and can just rub it all in.
yams into ¾ inch pieces and lay at the bottom of the dutch oven. Place the
chicken on top and put into oven. Cook chicken based on weight (approx. 20
minutes per pound). You can use a meat thermometer to ensure that meat is
cooked to 175 degrees at the thickest point.
and Serve with a quick salad and Voila! I like to pour the juices over the yams
and chicken meat, its delicious.
aside carcass for soup!
stalks of celery chopped in large pieces
carrots chopped in large pieces
white onion quartered
a large pot and add everything except the salt and pepper.
bring to a boil. Then allow to simmer for 2.5 hours. (I do this after dinner,
while the kids are going down. I then leave it to cool and put it in fridge
stalks of celery chopped into small pieces
chicken breast (optional, I add this if there is not much chicken left over
from the night before)
of spinach chopped
rice (optional, not paleo)
next day bring brodo to a boil again and strain into a second pot or bowl.
the carrots back in the broth and mash. I pick the chicken out of the strainer
and return to broth, I also add any left overs from the carved chicken.
there isn’t much meat left over from my meal the night before, I dice and
sautee a chicken breast and add to the soup.
add to soup. Bring to a boil and serve!
and add to my soup, but my husband whose diet is more restricted, omits it.
You can also simply make the broth and have a serving of it a day. It’s all the
|Chicken Brodo Soup & Salad = YUM!|