Gluten-Free Bouillon de Poulet
Warm, hearty, and incredibly versatile, this Gluten-Free Bouillon de Poulet brings classic French culinary roots to your kitchen with a wholesome twist. Made from a whole chicken simmered alongside fresh carrots, celery, onions, and aromatic herbs like thyme and parsley, this homemade chicken stock is naturally gluten-free and brimming with robust flavor. The gentle three-hour simmer allows the ingredients to infuse deeply, creating a rich and nutrient-packed broth perfect as a base for soups, stews, or savory sauces. With minimal prep time and easy-to-follow steps, this recipe is ideal for anyone seeking a clean, comforting, and delicious gluten-free bouillon that can be refrigerated or frozen for future use. Make this from-scratch staple your go-to for elevating any dish!
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Recipe Information
Ingredients
- 1 medium (3-4 pounds) whole chicken
- 3 large carrots
- 3 large celery stalks
- 1 large onion
- 2 leaf bay leaves
- 4 cloves garlic
- 4 sprigs fresh thyme
- 6 sprigs fresh parsley
- 10 corns black peppercorns
- 1 tablespoon salt
- 16 cups water
Instructions
Rinse the whole chicken under cold water and set it aside.
Peel the carrots and cut them into halves. Chop the celery stalks into thirds. Peel the onion and quarter it.
Place the chicken in a large stockpot. Add the carrots, celery, onion, bay leaves, garlic cloves, thyme sprigs, parsley sprigs, and black peppercorns.
Pour 16 cups of water into the stockpot until the chicken and vegetables are completely submerged.
Add 1 tablespoon of salt to the pot.
Bring the pot to a gentle boil over medium-high heat. Once boiling, reduce the heat to low to maintain a simmer.
Skim off any foam or impurities that rise to the surface periodically.
Simmer the stock uncovered for about 3 hours. Stir occasionally to ensure the chicken remains submerged.
After 3 hours, turn off the heat and carefully remove the chicken using tongs. Let it cool before shredding or discarding the meat (the meat can be used in other recipes).
Strain the remaining broth through a fine-mesh sieve or cheesecloth into another large pot or bowl to remove the vegetables and spices.
Adjust seasoning to taste, adding more salt if necessary. Allow the stock to cool, then refrigerate for up to 5 days or freeze for longer storage.
Use this gluten-free bouillon de poulet as a base for soups, stews, or sauces.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 7590 mg | 330% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 22.7 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 493 mg | 38% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1894 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
