Paleo Bouillon de Poulet
Warm, comforting, and deeply nourishing, this Paleo Bouillon de Poulet is the ultimate homemade chicken broth that honors traditional French culinary techniques while keeping it entirely paleo-friendly. Crafted from a whole chicken, aromatic vegetables like carrots, celery, and onion, and a medley of fresh herbs including thyme, rosemary, and parsley, this recipe is a nutrient-packed staple perfect for soups, stews, or sipping on its own. The addition of apple cider vinegar enhances the broth's mineral content by helping to extract nutrients from the bones during its gentle 4-hour simmer. Free from grains, dairy, and processed ingredients, this wholesome broth is as flavorful as it is versatile, offering a rich yet clean taste that is perfect for anyone embracing a paleo diet or seeking hearty homemade comfort. Rich in collagen and bursting with natural flavors, this bouillon is a kitchen essential you'll want to keep on hand year-round.
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Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 2 medium, chopped carrots
- 2 chopped celery stalks
- 1 large, quartered onion
- 4 crushed garlic cloves
- 2 bay leaves
- 5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon black peppercorns
- 2 teaspoons sea salt
- 16 cups water
- 2 tablespoons apple cider vinegar
- 1 bunch fresh parsley
Instructions
Place the whole chicken in a large stockpot.
Add the chopped carrots, celery, and quartered onion to the pot.
Add the crushed garlic cloves, bay leaves, thyme, rosemary, peppercorns, and sea salt to the pot.
Pour in the water and apple cider vinegar, making sure the chicken and vegetables are fully submerged.
Cover the pot and bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low and let simmer, partially covered, for 3 to 4 hours. Skim off any foam or impurities that rise to the surface.
During the last 30 minutes of cooking, add the fresh parsley to infuse more flavor.
Carefully remove the chicken from the pot, and set aside. Once cool enough to handle, remove the meat from the bones and refrigerate or freeze for another use.
Strain the broth through a fine mesh sieve into a large bowl or another pot to remove the vegetables and herbs.
Allow the bouillon to cool to room temperature before transferring it to airtight containers.
Refrigerate for up to 5 days, or freeze for up to 3 months.
Use as a base for soups, stews or simply enjoy as a nourishing paleo broth.
Nutrition Facts
Calories |
412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5391 mg | 234% | |
| Total Carbohydrate | 43.7 g | 16% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 18.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 637 mg | 49% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2674 mg | 57% | |
*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.
