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Cozy GAPS Diet Full Phase Fall Feast

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A nourishing, hearty autumn meal perfect for the GAPS full phase diet, featuring rich bone broth, roasted root vegetables, and tender meat. This cozy fall feast is easy to prepare and ideal for chilly evenings.

Ingredients

Scale
  • 3 lbs organic chicken bones or beef marrow bones
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 onion, quartered
  • 4 cloves garlic, smashed
  • 2 tablespoons apple cider vinegar
  • Salt, to taste (preferably Celtic sea salt)
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 5 peppercorns
  • 3 medium carrots, cut into chunks
  • 2 parsnips, peeled and chopped
  • 1 small butternut squash, peeled and cubed (or kabocha squash as a seasonal swap)
  • 1 tablespoon olive oil or melted ghee
  • 1 teaspoon dried rosemary
  • Salt and pepper, to taste
  • 1.5 lbs organic chicken thighs or grass-fed beef chuck, cut into chunks
  • Fresh parsley or dill, chopped
  • Optional: 1 cup sauerkraut (added at serving)
  • Optional: 1 small apple, diced

Instructions

  1. Prepare the Bone Broth (10 minutes prep + 3-4 hours simmering): Place the bones in a large stockpot or slow cooker. Add carrots, celery, onion, garlic, apple cider vinegar, salt, thyme, bay leaves, and peppercorns. Cover with about 12 cups (3 liters) of cold filtered water. Bring to a boil, then reduce to a low simmer. Let it gently bubble for at least 3 hours (up to 6 hours for richer flavor), occasionally skimming off foam or impurities.
  2. Strain the Broth (5 minutes): Using a fine mesh strainer or slotted spoon, remove bones and vegetables. Reserve the broth and set aside. Discard or compost solids.
  3. Roast the Vegetables (10 minutes prep + 35-40 minutes roasting): Preheat oven to 400°F (200°C). Toss carrots, parsnips, and butternut squash with olive oil or ghee, rosemary, salt, and pepper on a baking sheet. Spread in a single layer. Roast until tender and caramelized at the edges, about 35-40 minutes, stirring halfway through.
  4. Cook the Meat (15-20 minutes): While veggies roast, heat a large skillet over medium heat. Brown chicken thighs or beef chunks in batches with a bit of ghee or oil, seasoning lightly with salt. Cook until golden on all sides and cooked through (internal temp for chicken: 165°F / 74°C). Remove from heat and rest.
  5. Combine and Warm (5 minutes): Return the strained broth to the pot and gently warm it. Add roasted vegetables and cooked meat back into the broth. Stir gently and let everything sit over low heat for 5 minutes to marry flavors.
  6. Garnish and Serve: Ladle the fall feast into bowls. Sprinkle chopped parsley or dill on top and add a spoonful of sauerkraut on the side if using. Serve warm.

Notes

Simmer broth gently to avoid bitterness and cloudiness. Stir veggies halfway through roasting for even caramelization. Pat meat dry before searing for better browning. Leftovers keep well for up to 4 days refrigerated or can be frozen in portions. For thicker broth, whisk in gelatin or reduce broth before adding veggies. Fresh herbs preferred for best aroma. Substitute ghee with butter or coconut oil if needed.

Nutrition

Keywords: GAPS diet, fall feast, bone broth, roasted vegetables, autumn meal, nourishing, gut-friendly, cozy dinner

Find it online: https://freshforkful.com/cozy-gaps-diet-full-phase-fall-feast-easy-nourishing-autumn-meals/