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–+ servings
Ebonie Garnica

Full GAPS Chicken Stew with Butternut Squash and Kale

Full GAPS chicken stew with four bone-in, skin-on breasts, butternut squash, prepared homemade chicken meat stock, and separately boiled kale. This recipe serves six to eight. Homemade coconut flour is optional. Contains dairy-derived ghee.
Print Recipe
Cook Time 1 hour 35 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Dinner, Full GAPS, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons homemade ghee
  • 1 teaspoon mineral salt divided
  • 2 yellow onions minced
  • 4 garlic cloves minced
  • 1/4 teaspoon pure dried thyme
  • 2 teaspoons homemade coconut flour optional
  • 6 cups prepared homemade chicken meat stock prepared before starting
  • 4 bone-in, skin-on chicken breasts
  • 4 cups butternut squash Peeled, deseeded, and cut into 1/2-inch cubes.
  • 1 large head kale Cut or torn into bite-size pieces; boiled separately.
  • 1/4 cup fresh parsley minced
  • 1/8 teaspoon freshly ground black pepper

Equipment

  • Large oven-safe pot with lid Safe for stovetop and 300°F oven; enough space for all chicken, stock and vegetables.
  • Medium pot and colander For the separate seven-minute kale boil and draining.
  • Whisk and wooden spoon Add stock slowly and loosen browned bits.
  • Slotted spoon and two forks Lift out cooked chicken, remove hard bones and shred.
  • Food thermometer Check 165°F in thickest meat, away from bone.
  • Knife, cutting board and measuring tools Cut squash into half-inch cubes; keep raw-chicken tools separate from cooked-food tools.
  • Oven mitts and heat-safe support The pot, lid and handles stay hot after the oven.

Method
 

  1. Heat the oven to 300°F. Use a large pot and lid that are safe for both the stovetop and oven, with enough room for the whole measured batch.
  2. Melt the ghee in the large pot over medium heat. Add the minced onions and half the measured salt (1/2 teaspoon at 1×). Cook about 5 minutes, until the onions soften and become more translucent.
  3. Stir in the minced garlic and cook about 30 seconds, until fragrant.
  4. Stir in the dried thyme and the measured homemade coconut flour, if using it. The flour may be omitted without replacing it or changing the stock amount.
  5. Slowly whisk in all the measured prepared chicken meat stock. Scrape the bottom of the pot with a wooden spoon to release browned bits.
  6. Add the bone-in, skin-on chicken breasts and the raw 1/2-inch squash cubes. Bring the liquid to a simmer.
  7. Cover the pot and transfer it to the oven for 1 hour 15 minutes. Use oven mitts for the hot handles and lid.
  8. While the stew cooks, bring a medium pot of water to a boil. Add the bite-size kale, boil for 7 minutes, and drain. Plan this toward the end of the oven cook; do not bake the kale with the raw chicken.
  9. Remove the stew pot from the oven. Check each breast at its thickest part, away from bone, for 165°F. If not reached, continue the covered oven cook before shredding. Lift out the cooked chicken with a slotted spoon. Use two forks to shred the meat and soft skin, remove the hard bones, and return the shredded chicken to the pot. The squash should be tender.
  10. Stir in the drained kale, cover, and let stand for 5 minutes.
  11. Stir in the parsley, remaining half of the measured salt, and black pepper. Mix through and taste. Serve the 1× pot as six to eight portions, including the stock in each bowl.

Notes

Full GAPS: Use after the ingredients are introduced and tolerated. This is not an early Intro soup. The ghee is dairy-derived; this version is not labeled dairy-free.
Components first: Use finished homemade chicken meat stock and ghee. If including coconut flour, measure prepared homemade flour. Its separate milk-making, drying and milling are not part of this stew. Dry milling requires an appliance approved for that work; do not use a Ninja BN801 to grind dry pulp.
Optional flour: At 1×, use 2 teaspoons prepared homemade coconut flour or omit it without another thickener. Keep all measured stock and every other ingredient. The flour amount scales with the other ingredients.
Yield and scaling: This recipe serves six to eight. A doubled batch serves twelve to sixteen, and a tripled batch serves eighteen to twenty-four. Portion sizes vary. Keep 300°F and half-inch squash cubes; use more pot space and allow longer cooking if the larger batch needs it.
Salt halves: Use half the measured salt with the onions and half at the end. At 1×: half a teaspoon each; 2×: one teaspoon each; 3×: one-and-one-half teaspoons each. Mix the final seasoning through before tasting.
Timing and doneness: Cooking and total are about 95 minutes, including 75 minutes covered in the oven, the separate 7-minute kale boil, and final 5-minute covered rest. Have the vegetables and measured ingredients ready before cooking. Component preparation takes additional time. Check each chicken breast for 165°F in thickest meat away from bone; continue cooking if needed.
Leftovers: Cool promptly in smaller shallow containers. Refrigerate cooled portions covered or freeze for later. Reheat the portion needed on the stove until hot throughout.

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