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Chicken and Pot: 3 Liters of Food, No Dirty Dishes — Even the Bones Are Delicious!
If you’re looking for a comforting, no-fuss, nutrient-packed meal that practically cleans up after itself, look no further. This “Chicken and Pot” recipe is a one-pot wonder that delivers about 3 liters of hearty, healthy food with minimal effort—and even less cleanup.
Best of all? Everything in the pot is edible, right down to the soft, mineral-rich bones. It’s the kind of rustic, nourishing dish that makes you feel good from the inside out.
Why This Recipe Works
This dish is all about simplicity, efficiency, and nutrition. One pot. One chicken. Zero waste. Whether you’re feeding a family or meal-prepping for the week, this recipe gives you:
- A full-flavored broth
- Fall-apart tender meat
- Soft, collagen-rich bones that are actually edible
- No greasy pans or a pile of dirty dishes
Ingredients:
- 1 whole chicken (preferably pasture-raised)
- 2–3 carrots, chopped
- 2 celery stalks, chopped
- 1 onion, quartered
- 2–3 garlic cloves, crushed
- Salt and pepper to taste
- Optional: bay leaf, herbs, turmeric, ginger
- Water (enough to cover, about 2.5 to 3 liters)
Instructions:
- Place the chicken in a large pot with the vegetables and seasonings.
- Cover with water (roughly 3 liters) and bring to a boil.
- Skim off any foam, then reduce to a low simmer.
- Simmer for 4–6 hours, uncovered or partially covered, until the chicken is falling apart and the bones are soft.
- Shred the meat, stir it back into the pot, and season to taste. You can optionally mash or blend some of the veggies for a thicker texture.
Why You Can Eat the Bones
After hours of simmering, the bones become so soft that they’re easy to chew and digest. Rich in collagen, calcium, and minerals, soft bones are incredibly healthy—and no part of the chicken goes to waste.
Pro tip: Start with smaller bones like wing tips and cartilage pieces. They’ll be the softest and easiest to digest.
