My Bauby's Magic Chicken [low fodmap]

Bauby's (Jewish grandmothers) make the best chicken soup. It's a fact. This weekend while I was shopping at whole foods, I stumbled across a step 5 chicken. Typically what's in the butcher department is step 3...and I'm all about the happy animals. The step system is an easy way to know what the quality of life was like for the animal, one being the lowest and 5 being the highest on the scale. You can read more about the system on the Whole Foods site, but the gist from a nutritionist standpoint is, happy animals = better meat = more nutrients. Easy equation! So this discovery, paired with the fact that it's still freezing in San Francisco meant chicken soup. This recipe is soul warming and not only produces a great chicken broth, but also a roast chicken meal, and bones for bone broth if you're feeling ambitious. It's really the meal that keeps on giving. I experimented this time around, as I'm still on the low fodmap diet (it actually has been helping!). I only used carrots as the base veg and also added the carrot tops (zero waste!) and parsley. Traditionally, this soup calls for carrots, celery, and onion for the soup base, so feel free to add those if they are conducive to a happy belly for you!

Ingredients // Pantry Items:

  • One whole organic, pasture raised chicken
  • H20
  • Carrots
  • Carrot tops
  • Optional: onion + celery (if they are currently in your diet)
  • Parsley
  • Bay leaf
  • Salt
  • Pepper
  • Spices of choice 

Instructions:

  • Wash the chicken and place in a large soup pot
  • Cover the chicken with water, until fully submerged, about 3-4 quarts of water depending on the size of the chicken
  • Bring it to a boil
  • Reduce heat to a simmer, cover halfway with a lid, and let it hang out for 30 mins
  • Add your carrots (and onion + celery if using) and simmer for another 30 mins with no lid
  • Add parsley and carrot tops and simmer for another 30 mins - one hour, again with no lid, watch the liquid level to make sure you aren't over simmering
  • Remove the chicken
  • Let broth cool and refrigerate overnight, scoop the fat layer off the next day and season as needed with salt + pepper
  • Preheat oven to 350F when soup is finished
  • Cut the chicken into pieces and arrange in a roasting pan or cast iron skillet, if you can tolerate onions, I recommend laying the chicken over a bed of onions (to hold in moisture)
  • Add veggies of choice (think potatoes, carrots, mushrooms, green beans, etc.)
  • Sprinkle with salt, pepper, and paprika to season
  • Drizzle with a bit of olive oil and a bit of broth for moisture if not using onions
  • Roast until the skin of the chicken is a gorgeous browned color (about 30 - 40 mins depending on your oven)

Enjoy for Shabbat dinner or any day of the week really. It's perfect Sunday or Monday night dinners. Your family and belly will love the meal...and the leftovers (a.k.a. BESTOVERS) all week long.

XO