Categories: Stage 2

Ingredients

• 1 quart homemade chicken or beef stock
• 3-5 T. animal fat
• 1/2 cabbage, finely sliced
• 1 large carrot, finely sliced
• 1/2 onion, diced
• 1 tomato, diced
• 1 T. minced garlic
• 8 chicken thighs, with bone-in and skin on
• Sea salt
• 1/2 cup cultured cream, kefir, or yogurt (optional)

Directions

1. Preheat oven to 350 F.

2. Place stock in an oven-proof pot with the animal fat. Bring to a simmer over medium-high heat. Add the cabbage, carrots, onion, tomato, and garlic.

3. Carefully nestle the chicken thighs into the cabbage, and sprinkle them liberally with sea salt. The skin should just be peeping out of the top of the broth. Cover and cook on medium-low heat for about 30 minutes.

4. Remove the cover and put into the oven for an additional 15 minutes, until the chicken skin is golden brown.

5. Serve bowls of soup with chicken thighs.

Email to a friend | Print this recipe | Back