Easy Chicken Stock

I actually roasted a chicken just so I could make stock to put in my next batch of lentils.  Admittedly, that’s  a bit ridiculous, but I put the rest of the chicken to good use as well.

If you don’t want to eat the chicken meat as a meal right after cooking, you have lots of options to make good use of it and simplify your cooking for the week.

I roasted my chicken with lots of garlic, onions and carrots, which I’ll add to my next batch of lentils.

I then pulled off all the chicken meat and set it aside to make a white bean, chicken chilli, my own adaptation of the recipe in the Slow Carb cookbook.

Finally, I took the bones, skin and other scraps and used them to make a stock.

Here’s what I did…

(If you don’t have a day to make your own broth, here’s the next best option.)

Ingredients

  • 2 onions, quartered
  • 5-6 garlic cloves, smashed or chopped coarsely
  • 3 carrots washed and chopped into a few large pieces
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 t paprika
  • 1 t Sea Salt or Veggie Salt
  • all of the chicken bones, skin, cartilage, anything you haven’t eaten yet
  • around 16 cups water

Directions

  1. Put 3 cups of water into a stockpot or any large pot.  Turn heat to medium-high heat until boiling.
  2. Add onions, carrots and garlic and simmer over medium heat until liquid reduces to almost nothing.
  3. Add  the spices.   Stir, and then move it to a crock pot on low.
  4. In the crock pot, add the chicken bones.  If possible, try to avoid stirring as disturbing the chicken bones can make your stock cloudy.
  5. Add the water up to the top of the bones.
  6. Cook on low for at least 24 hours. We usually go for up to 36 depending on when we start it and when we’re able to clean it up.
  7. Add  salt and pepper to taste.   Approximately 1 Tbs of Sea Salt or Veggie Salt should do.
  8. Strain veggies and chicken bones
  9. Allow to cool (you can do this in the fridge overnight if you want), and the fat should separate.  You can then skim the top layer of fat off and put in single serve jars to refrigerate, freeze or use straight away.
  10. The stock should keep for 3-5 days in the fridge.

If you don’t want to make your own, I have you covered

Sometimes it’s not practical to properly source your chicken and take the time to make your own broth. In that case, I’ve found a company that basically makes broth like you would in your home and ships it to you (or you can get it at Whole Foods).

They’re called Kettle & Fire, and when you see the ingredients on their broth, you know why I like it so much. It literally only has the things I’d put into my own broth. Nothing I can’t visualize in my mind, and nothing I can’t pronounce, and only things you can buy in the store. And it still lasts for several months in its packaging.

If you try their broth through my affiliate link, you’ll get 20% off on your first order, and they’ll ship to you free. I highly recommend them if you can’t or don’t want to make your own broth.

Try Kettle & Fire here.

Homemade Slow Carb Mayo

Homemade Slow Carb Mayo
I’ve been slowly working my way through recipes for all the condiments as the store-bought versions are all packed with sugar, fillers, preservatives and/or unhealthy oils.

Mayonnaise is no different.   Some are better than others, but why not make your own slow carb mayo.  It tastes much better (so creamy and rich!), and when made with macadamia nut oil or olive oil, you can actually up your intake of healthy fats for the day.

This recipe is intended to be done in the blender.  I prefer a magic bullet or rocket type blender, but you can also use a normal blender or whisk by hand with a wire whisk.  Mayo should keep for a week when covered in the fridge.  The great thing about a Rocket Blender is that you can use the same container for blending and storage – a super time-saver.

I recently came across this other recipe that calls for whey protein.  What could be more perfect for Slow Carbers, right?  I haven’t gotten up the nerve to try it yet, but for all you food adventurers out there, give it a go (and then let me know how it is!)

Slow-Carb Friendly Homemade Mayonnaise

Slow-Carb Friendly Homemade Mayonnaise

Ingredients

  • 1 egg
  • 4 oz of macadamia nut oil or olive oil
  • 1/2 tsp of white wine or red wine vinegar (I prefer red, but it’s a bit different so go with the white for a more traditional mayo.)
  • 1/2 tsp of dry mustard powder
  • 1 clove of garlic, crushed (less for a milder mayo.)
  • Sea salt and fresh ground pepper to taste

Instructions

  1. Place the eggs into the blender or food processor, along with the mustard, garlic, salt and pepper and blend together.
  2. Pour the oil into the blender in a slow, steady stream while the machine is operating, so that it is immediately whisked into the egg yolk mixture. If you can’t add the oil in a continuous stream, pour it in small batches (say ¼ cup at a time.)
  3. Switch off the machine and taste the mayonnaise. Add the vinegar and any extra seasoning to taste and whisk together one last time.
https://www.slowcarbmealplanner.com/slow-carb-friendly-homemade-mayonnaise/

Zucchini Pancakes

Zucchini Pancakes on SlowCarbMealPlanner.com
After four years of trying, we finally have a garden that’s doing what it should. A lady from church who’s always had a garden, but since she’s getting old doesn’t use as much space, told us we could use some of her field for our garden.

So her son plowed us 4 rows about 100 feet long, and we planted what we had: onions, spinach, chard, zucchini, habañero peppers, beets, green beans, watermelon, cantaloupe, and sunflower. A couple weeks later we had some stuff popping the ground. We were beyond thrilled.

Now, though, we have more zucchini than we know what to do with! We froze a lot of it, but I wanted to try out some pancakes.

Funny story: we have wheat pancakes occasionally on a Sunday, and my 3 year old daughter got excited when she heard Daddy was making zucchini pancakes. “I love zucchini pancakes!” she says. She’d never had them before. She was so excited when she was about to stick the first forkful in her mouth. As soon as it touched her tongue, she made a yucky face and said “I want another one!” I had to explain that these are salty, not sweet. Ha!

I’d eat more than just these for breakfast. Try a couple fried eggs and bacon or sausage to get a nice, rounded breakfast.

These things are tasty!

Zucchini Pancakes

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

Yield: 4 pancakes

1 pancake

Ingredients

  • 2 c zucchini, grated
  • 1 green onion, chopped
  • 1 large egg
  • Salt and pepper to taste
  • 2 1/2 tbsp olive oil or some bacon fat

Instructions

  1. Mix the grated zucchini and chopped onion in a bowl.
  2. Add 1 large egg to the mixture and combine thoroughly, adding salt and pepper to taste.
  3. Put 4 mounds of zucchini mixture into the pan and fry it. Press down to flatten until lightly browned, about 4 minutes, then turn it and let the other side brown.
https://www.slowcarbmealplanner.com/zucchini-pancakes/

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