Chicken Meat Broth

GAPS Broth


  • 1 whole organic chicken
  • 1/2 kg chicken wings
  • Celtic sea salt
  • Peppercorns
  • Filtered water


  1. Rinse chicken under filtered water.
  2. Place chicken in a large pot and fill with filtered water, leaving a few inches at the top.
  3. Add Celtic sea salt and a teaspoon of roughly crushed black peppercorns, then bring to a boil. Cover and simmer on low heat for 2-2 1/2 hours.
  4. Take the chicken out and let it cool.
  5.  Once it’s completely cool, sieve the stock and put into jars or containers to refrigerate and freeze.
  6. Strip off all the meat and soft tissues from the bones as best you can. Separate the meat, bones, and tissues.
  7. Blend, label “Chicken Pâté” then to add to soups later.
  8. Refrigerate the meat and add to soups later or eat at will. Freeze the bones to make chicken bone broth later.