Did you know that chicken necks actually have a nice bit of chicken meat on them? Who would have thought?
I didn't even consider the value of the necks, gizzards, liver, and heart found wrapped in paper inside store-bought whole chickens. Usually, these were the parts I threw away, until I realized how nutritious these pieces were, until I realized how they actually help heal the gut.
I saved up chicken parts-n-pieces from the last 2 chickens I bought, and my mom gave me a third (thanks ma!). Then one night, I drafted this delicious and very nutrient dense soup.
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- 2-3 packs of chicken parts-n-pieces (neck, gizzard, heart, liver)
- 2 cups water
- 1 cup homemade or store-bought organic chicken broth
- ½ cup frozen butternut squash cubes
- ½ cup chopped onion
- ¼ cup chopped celery
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- coconut or olive oil
- salt and pepper to taste
- In a saucepan, add a little bit of oil and saute the onion, celery, mustard seeds, and fennel seeds over medium heat until seeds are fragrant and onion is translucent.
- Add chicken parts and water in a sauce pan, cover, and turn heat down to a simmer for an hour. Add more water if the water begins to evaporate. The parts and pieces should always be covered by at least an inch.
- Remove the chicken parts with a slotted spoon and put on cutting board to cool, leaving the broth in the pot.
- Turn the heat down to the lowest possible setting, add the chicken broth, and butternut squash.
- Cut up the liver and hearts into very small pieces and add back into the pot. Put on your patience panties (you will need it) and pick the meat off the chicken necks and add back to the pot.
- If not yet hot or squash not cooked through yet, turn up the heat to a small boil for a minute. Season with salt and pepper to taste.