About
A great way to ensure you are getting enough protein is simply to have protein on hand. This is why I love this recipe! You can cook a whole chicken with little effort and have enough meat on hand for several days. I have included the vegetables that are in the bouquet garni here and not in the ingredient list below because carrots aren’t to be eaten on a keto diet, but can lend delicious flavor to the cooking broth (therefore they are not counted in the nutritionals). The recipe starts with a 1 lb. whole chicken. The 12 oz listed in the recipe is the cooked weight so nutritional will be accurate. Then you will need 1 whole leek, 3 medium sized carrots, ½ a celery heart, 7-10 sprigs of tarragon and 7-10 sprigs of fresh thyme. You will also add 1 cup white wine to the cooking liquid. The serving size is the weight of the cooked chicken meat without bones for nutritional purposes. Again, this recipe does not account for the vegetables added as they are only for flavor and are not eaten.
Ingredients
- 12 ounce chicken, whole, skin removed before eating
Instructions
- Fill a very large stock pot with cool water. Add in the whole chicken. Cut leeks and celery heart in half and rinse well under cold water to remove dirt/sand.
- Tie the halved leek and ½ a celery heart together with the 3 medium sized carrots, 7-10 sprigs each of tarragon and thyme using butcher's twine.
- Add this into the stockpot. Add 1 cup of white wine. Bring the pot to a boil and then down to a simmer for 20 minutes.
- Cover the pot after the 20 minutes have elapsed and allow the chicken to sit for another 45 minutes. Temp the chicken in the thickest part to ensure the meat is at 165 F. Then allow chicken to cool in the broth before serving.
Nutrition Facts
- Servings: 4
- Calories: 161.6kcal/676.1kJ (per serving)
- Fat: 6.3g (per serving)
- Carbs: 0.0g (per serving)
- Protein: 24.6g (per serving)
