Serves 1
Directions
- 1Slice the carrots into rounds.
- 2Slice the parsnip.
- 3Slice the leek.
- 4Chop the parsley.
- 5Add 1 tbsp of avocado oil to a pot over medium heat and sear chicken thighs for 3 minutes on each side.
- 6Turn heat to low, add 1 cup of water, cover, and simmer for 10 minutes.
- 7Reserve the water for later.
- 8Remove the meat from the bone and set aside.
- 9Return the heat to medium-low and add another tbsp of oil.
- 10Add all the chopped veggies and seasonings (1/2 yellow onion, 3 garlic cloves, 1/4 cup chopped parsley, 2 tsp salt, 1 tsp pepper, 1/2 tbsp each: dry basil, oregano, and rosemary) and sauté for 8-10 minutes.
- 11Reduce heat to low, then add the chicken and reserved water back into the pot along with the lemon juice.
- 12Cover for 20 minutes, stirring occasionally.
- 13Use a high-powered blender or immersion blender to blend everything until smooth.
- 14Spoon the mixture into an ice mold that holds about 2 tbsp in each slot.
- 15Allow it to freeze solid, then store in a freezer-safe container.
Ingredients
- 2 tbsp avocado oil
- 3 chicken thighs
- 1 cup water
- 1 parsnip
- 2 carrots
- 1 leek, white part chopped
- 0.5 yellow onion
- 3 garlic cloves
- 0.25 cup chopped parsley
- 0.5 lemon, juiced
- 2 tsp salt
- 1 tsp pepper
- 0.5 tbsp dry basil
- 0.5 tbsp oregano
- 0.5 tbsp rosemary
Equipment
knifecutting boardpothigh-powered blenderice moldfreezer-safe container
Tips
- Store-bought bouillon is made with fillers and artificial ingredients, so making your own is a healthier, tastier alternative.
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