Whole30 Bouillon de Poulet
Warm, nourishing, and packed with savory depth, Whole30 Bouillon de Poulet is your go-to gut-friendly chicken broth that perfectly aligns with clean eating principles. Crafted with a whole chicken, aromatic herbs like fresh parsley and thyme, and a medley of hearty vegetables, this homemade broth is simmered for hours to develop rich, wholesome flavors. Ideal for meal prepping, this broth serves as a versatile base for soups, stews, or sipping on its own as a comforting, nutrient-dense drink. Plus, it's fully Whole30-compliant, making it an excellent choice for those pursuing healthier lifestyles. Perfectly balanced with sea salt and black peppercorns, this recipe promises deliciously authentic French-inspired flair straight from your kitchen!
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Recipe Information
Ingredients
- 1 3-4 pounds whole chicken
- 3 large carrots
- 3 large celery stalks
- 1 large yellow onion
- 4 cloves garlic
- 1 bunch fresh parsley
- 1 bunch fresh thyme
- 2 large bay leaves
- 1 teaspoon whole black peppercorns
- 2 teaspoons sea salt
- 16 cups water
Instructions
Rinse the whole chicken under cold water and remove any giblets from the cavity. Place the chicken in a large stock pot.
Roughly chop the carrots and celery. Quarter the onion, leaving the skin on for added color. Add all vegetables to the pot with the chicken.
Smash the garlic cloves with the side of a knife and add them to the pot along with the fresh parsley, fresh thyme, bay leaves, and whole black peppercorns.
Add the sea salt and water to the pot, ensuring the chicken is fully submerged. If not, add more water as necessary.
Bring the pot to a boil over high heat, then reduce to a gentle simmer. Skim off any foam that rises to the surface using a spoon.
Allow the broth to simmer uncovered for about 3-4 hours. The longer the simmer, the more enriched the flavor will become.
Once simmered to your preference, carefully remove the chicken from the pot and place it on a large dish to cool slightly.
Strain the remaining broth through a fine-mesh sieve into a large bowl or another pot, discarding the vegetables and herbs.
Once the chicken is cool enough to handle, remove the meat from the bones. Shred or chop the meat for use in soups, salads, or other meals, if desired.
Let the broth cool to room temperature, then skim any fat that rises to the top.
Store the bouillon in airtight containers in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition Facts
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 5215 mg | 227% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 21.1 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 738 mg | 57% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2362 mg | 50% | |
*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.
