Ingredients
1 rotisserie chicken, meat removed (save it for meals)
2–3 carrots, chopped (or sub ½ cup @lakewoodorganic carrot juice)
2–3 celery stalks, chopped (or ½ cup @rwknudsen celery juice)
1–2 slices fresh lemon
2 tsp minced ginger (or 1 frozen cube)
1 tsp turmeric (or 1 frozen cube)
1 tbsp @greenvalleylf lactose-free butter (optional richness)
Enough water to cover the pot
Salt + pepper only if you feel like it — not a default
Preparation
Break down the bird. Keep the meat for meals, toss the bones + skin into a big pot.
Chop celery + carrots (or sub with a splash of veggie juice if you’re out —@lakewoodorganic @rwknudsen
Add chopped veggies (or veggie juice if you're shortcutting).
Add your flavor bombs — lemon, ginger, turmeric, and a lil’ lactose-free butter
💡Twintolerant Tip:
We bulk-freeze minced ginger + turmeric in ice cube trays for pop-and-go flavor bombs.
We don’t add salt or pepper to a precooked bird — we let it break down, build flavor along the way, and add IF needed.
Cover with water — everything should be submerged.
Bring to a boil, then simmer on low for at least 2 hours (longer = richer).
💡Twintolerant Tips:
Got time? Let it go longer.
Got no time? Crockpot it on low for 8–10 hours.
Check water level. If it reduces down too much, just add more water. No stress.
Strain, store, and glow.
Twintolerant Tip: Keep it in the fridge for up to a week or freeze in cubes for gut-friendly sips anytime.
