Turkey/Chicken Leg Casserole

This recipe is an extract from the GAPS Book as a staple for the Introduction Diet as well as the full GAPS Diet.  It is an easy delicious meal to prepare and is easily modified to cater for need or preference.  Please refer to the clinical notes for people undertaking the Introduction Diet Stages for […]

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Turkey/Chicken Leg Casserole
This recipe is appropriate for the Introduction Diet from Stage Two onward, however if sever digestive disturbances are experienced, please refer to the clinical notes below for modifications.
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Prep Time 30 Minutes
Cook Time 2.45 hours
Servings
People
Ingredients
Prep Time 30 Minutes
Cook Time 2.45 hours
Servings
People
Ingredients
Votes: 0
Rating: 0
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Instructions
  1. In a large oval casserole pot, add the stock, water, slat, tomato puree, cayenne pepper and herbs.
  2. Mix well and then add the turkey or chicken legs
  3. The tops of the turkey legs will be exposed from the other ingredients. Brush the legs with some duck fat and lightly salt the legs.
  4. Add Diced onion, celery and crushed garlic to a fry pan with a tablespoon of duck fat and saute until soft and then add to the casserole pot.
  5. Add the casserole pot to a preheated oven at 160 Degrees Celsius WITH LID OFF for 2 hours and 45 minutes.
  6. After the Casserole has been cooking for 2 hours, add the chopped vegetables. Mix them well into the sauce and leave cooking for a further 45 minutes.
  7. When the vegetables are cooked, remove the casserole from the oven. Serve the meat and vegetables on a dish and pour a few tablespoons of the sauce over the top.
Recipe Notes

Clinical Notes

Fibrous vegetables such as celery must be avoided for people with severed digestive disturbances such as diarrhoea.  Broccoli and Cauliflower stalks must be completely removed only using the heads and vegetables containing any seeds, or skins must be removed.

GAPS Basic Healing Soup

*Please refer to our meat stock recipes to create the base for this soup.  This soup recipe can be adapted to make any meat, poultry or fish and vegetable combination soup made from previously prepared meat stocks.  For the purpose of this recipe, we will be cooking the chicken and vegetable soup but you may […]

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GAPS Basic Healing Soup
*This meat stock recipe is appropriate for the GAPS Introduction Diet Stage One - onward *You will need previously prepared homemade meat stock for this recipe: refer to our meat stock recipes for this.
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Prep Time 50 Minutes
Cook Time 3 Hours
Servings
Litre batch
Ingredients
Vegetables
Meat & Stock
  • 1 Litre Chicken Meat Stock Refer to our meat stock recipes: or locate the link to our Chicken Meat Stock Recipe below in the notes
  • 1 Whole Chicken This was used to make the meat stock recipe and put aside to make this recipe. Alternatively just add a new chicken.
Prep Time 50 Minutes
Cook Time 3 Hours
Servings
Litre batch
Ingredients
Vegetables
Meat & Stock
  • 1 Litre Chicken Meat Stock Refer to our meat stock recipes: or locate the link to our Chicken Meat Stock Recipe below in the notes
  • 1 Whole Chicken This was used to make the meat stock recipe and put aside to make this recipe. Alternatively just add a new chicken.
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Instructions
  1. Bring some of the meat stock to boil, add chopped or sliced vegetables: onions, carrots, broccoli, cauliflower, courgettes, marrow, squash, pumpkin, spinach etc. and simmer for 25-35 minutes. When on the introduction diet, you can choose any combination of available vegetables avoiding very fibrous ones, such as all varieties of cabbage and celery. All particularly fibrous parts of vegetables need to be removed, such as skin and seeds on pumpkins, zucchini and squash, remove stalk from broccoli and cauliflower and any other parts that look too fibrous.
  2. If you made your own chicken stock and saved the chicken meat for other recipes, dice the meat that you set aside and place them in the pot with the vegetables. (if you did not save the meat from your stock recipe - cook a new fresh chicken according to the recommendations shown in the stock recipe first and then pull all the meat and skin from the chicken and dice it into small pieces and add to the vegetables). Otherwise continue to cook the vegetables and meats until the vegetables are soft. Approximately 1 hour on simmer.
  3. When vegetables are well cooked, add the crushed garlic, bring to boil and turn the heat off. We want the garlic to be added at the end to be only slightly cooked to receive maximum immune benefits from it.
  4. If you are cooking for children who are fussy eaters or for babies starting out on solids, you can blend the soup which will make it easier. This recipe will generally keep in the fridge for 5 days but can also be frozen.
Recipe Notes

Click Here for the Chicken Meat Stock Recipe Link

Serving for GAPS

Serve the soup with a drizzle of cold pressed extra virgin olive oil on top (1-2 tbl sp).  Add sauerkraut or juice to the soup when ready to eat or eat  1 – 2 table spoons sauerkraut at the beginning of the meal.

Never add sauerkraut, its juice or olive oil directly to any hot food as this will kill the probiotic bacteria, enzymes and minor component nutrients.  Always wait for the food to cool at a temperature you can eat it before adding them.  The general rule is:  if you can put your finger in it, then it’s ready.  Refer to the introduction diet for the progressive introduction of sauerkraut and olive oil.

The ratio of stock, meat and vegetables is individual and dependent upon the size of the batch you wish to make.

Clinical Notes:

The introduction diet is primarily designed for people suffering with diarrhoea and that is why the chosen vegetables are low in fibre.  If you have chosen to follow the introduction diet because of leaky gut and food allergies but are more susceptible to constipation, it is important to add more fibrous vegetables like cabbage and celery.  Don’t avoid cutting off stems from broccoli etc and leave the skins and seeds on vegetables like zucchini.  You may even decide to serve up some well cooked beetroot with your soup.

Hints

  • Cut vegetables and meat into small neat sized pieces unless you plan to blend or puree it for smaller children.

Other suggested and allowable ingredients

  • Fresh or dried Italian or French mushrooms can be added to pork, lamb or beef soup to enhance the flavour. Dried mushrooms can be crushed by hand before adding to the soup
  • Chopped parsley, coriander, oregano or dill
  • A spoonful of yoghurt or sour cream (creme fraiche)
  • Red onion
  • Spring onion
  • Cooked ground liver
  • Boiled eggs (yolk still runny)
  • Raw or cooked beetroots
  • Other herbs and spices (only when digestion has started to show improvements)

 

Osso Buco

This recipe can be cooked in a slow cooker or in the oven.  I prefer to cook this in a slow cooker but it depends if you wish to brown the meat at the end a little in the oven by removing the lid and turning it up for the last half an hour.  This […]

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Osso Buco
This recipe is stage two appropriate & onward
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Prep Time 15 minutes
Cook Time 6-8 hours
Servings
people
Ingredients
  • 6-8 cuts Beef Osso buco cuts These are cuts of meat with the marrow bone in the centre
  • 2 whole Onions Diced
  • 6 cloves garlic Crushed
  • 1-2 whole Carrots Diced
  • 1-2 whole Zucchini Diced
  • 2-3 whole Tomatoes Diced
  • 2 tbs olive oil
  • 1/4 tsp Thyme Optional
  • 1/4 tsp Oregano Optional
  • 1 inch piece Ginger root Finely grated (weigh the peeled ginger on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 1 inch peice Tumeric root Finely grated (weigh the peeled tumeric on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 2 tbs Tomato paste Organic and sugar free (no additives)
  • 3 Bayleaves
  • 1 cup Meat Stock
  • 3 sprigs Fresh Parsley For garnish
  • 1 Lemon Cut into quarters for serving
Prep Time 15 minutes
Cook Time 6-8 hours
Servings
people
Ingredients
  • 6-8 cuts Beef Osso buco cuts These are cuts of meat with the marrow bone in the centre
  • 2 whole Onions Diced
  • 6 cloves garlic Crushed
  • 1-2 whole Carrots Diced
  • 1-2 whole Zucchini Diced
  • 2-3 whole Tomatoes Diced
  • 2 tbs olive oil
  • 1/4 tsp Thyme Optional
  • 1/4 tsp Oregano Optional
  • 1 inch piece Ginger root Finely grated (weigh the peeled ginger on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 1 inch peice Tumeric root Finely grated (weigh the peeled tumeric on a food scale before grating or mincing to determine the correct measurement for the recipe)
  • 2 tbs Tomato paste Organic and sugar free (no additives)
  • 3 Bayleaves
  • 1 cup Meat Stock
  • 3 sprigs Fresh Parsley For garnish
  • 1 Lemon Cut into quarters for serving
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Instructions
  1. Chop onions and crush garlic and combine them with tomatoes, tumeric, ginger, thyme, oregano, olive oil and tomato paste in food processor. Blend mixture until all ingredients are well diced and results in a thick paste.
  2. Place the lemon aside for serving later and add osso buco cuts, in the crock pot or slow cooker and add all other prepared chopped vegetables and ingredients including the bay leaves and cup of meat stock.
  3. Cook slow on low for several hours until the meat begins to fall off the bones. This can be achieved in the oven for 4 hours (covered with lid) on a low heat 160 Degrees Celsius or during the day in a slow cooker for 6 – 8 hours on low.
  4. If you are cooking this recipe in the oven and wish to brown the meat a little and create a more caramelised flavour, you may remove the lid and turn the oven up to 200 Degrees Celsius at the end of the cooking time for the last half an hour.
  5. Serve on some homemade cauliflower mash and or with a slice of lemon on the side.
Recipe Notes

Serve

Serve this healing nutrient dense meal with a warm cup of stock to drink on the side.