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How to Make Chicken Broth from Whole Chicken

Learn how to make chicken broth from whole chicken using the Instant Pot or the stovetop. This whole chicken broth will give you lots of broth and tender chicken meat to incorporate into other recipes like soups, tacos, and more.

Shredded chicken in a white bowl with three jars of chicken broth beside it.
Looking for more broth and stock recipes? 
Check out fish fumet, beef bone broth, and chicken feet bone broth.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 45 minutes to cook
  • Cooking Method: Instant Pot
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: Instant Pot or large stockpot, fine-mesh strainer, jars for storage
  • Skill Level: Medium

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Whole Chicken Broth

I always keep a batch of this chicken broth in the fridge - it’s such a lifesaver! Not only do you get flavorful, nutrient-packed broth for soups and sauces, but you also have tender chicken meat that’s perfect for salads or tacos. (Tip: I like to brown it in some butter for those nice crispy, golden brown edges).

You know I'm all about mixing things up: I love a good chicken feet broth for extra nutrients but when life is super busy, I'm also good with a 40-minute meat stock. This chicken meat stock is flavorful, versatile, and easy to make. One batch usually makes enough for 4-6 meals, so it’s a great way to keep dinner simple and delicious without the hassle.

image of Prepare and Nourish owner

Ingredients for Whole Chicken Broth

A whole chicken on a white plate, with black pepper, laurel leaves, a few garlic cloves, salt, and one onion on the table.
  • Whole chicken: Also known as fryer chicken, choose one that is approximately 4-5 pounds for a good balance of meat and bones. You can also use a stewing hen (older laying hen) for a richer broth. Keep the skin on for flavor and healthy fats. But make sure you remove any giblets from the inside of the chicken (save those for other recipes) and pat it dry so it doesn't have any of the liquid in the packaging.
  • Onion & garlic: No need to chop - just halve the onion and use whole unpeeled garlic cloves. The skin adds nutrients, color, and flavor. I like to use white or yellow onion in whole chicken broth but try to avoid red onion so the broth stays a nice golden brown color.
  • Seasonings: Stick to classic broth seasonings like bay leaves, black peppercorns, and sea salt. Whole peppercorns work better than ground pepper as they infuse the flavor without making it cloudy. Avoid adding strong herbs like thyme or rosemary too early, as the prolonged cooking can make them overpowering. Instead, I like to add these to individual recipes when using broth.

Substitutions and Variations

  • Other add-ins - Add root vegetables like carrots and parsnips to the broth or celery and leeks. It will give it a natural sweetness. You can also throw in a few knobs of fresh ginger if you plant o use the broth in Asian-inspired dishes. Remember, whatever you add to the broth will also influence the flavor of the chicken meat.
  • Stovetop - Bring the ingredients to a boil, then reduce heat to low and let it simmer for 3-4 hours. Be sure to occasionally skim off any foam or impurities that rise to the surface. Check the broth regularly and add more water as needed. Avoid vigorously boiling the broth.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Boost the nutrition of your broth by using a pastured whole chicken (from your local farmer's market or Wild Pastures) and adding a splash of apple cider vinegar to extract minerals. For extra gelatin, toss in chicken feet or a head (yep, a head!) — these traditional additions make the broth richer and more gelatinous. And don’t waste the fat! Skim the top layer once cooled to make schmaltz, just like beef tallow, for use as a healthy cooking fat in other recipes. It never ceases to amaze me how one chicken can be used in so many ways!

Three clear jars of chicken broth.

How to Make Chicken Broth from Whole Chicken

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Chicken, onion, garlic cloves, laurel leaves, and black pepper placed together in a stainless steel bowl.

Step 1. Add

Place the chicken, onions, garlic, bay leaves, and salt and pepper into the inner pot of your pressure cooker.

A stainless steel bowl filled with water, containing chicken, onion, garlic cloves, laurel leaves, and black pepper.

Step 2. Fill

Pour enough water to reach the "max" line. Close the lid, set the valve to the sealing position, and cook on the "Manual" setting for 45 minutes.

An Instant Pot on the table.

Step 3. Release

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 30 minutes, then do a quick pressure release for the remaining pressure. Watch the safety valve carefully so the steam doesn't escape over your cabinets.

op view of two clear bowls and one clear bowl with chicken broth in it, with a chicken in a white bowl on the side.

Step 4. Separate

Remove the chicken from the broth and set aside to cool slightly. Strain the broth into jars. Discard vegetables and seasonings. Once the chicken is cool enough to handle, strip the meat off the bones and set the meat aside for other recipes.

Helpful Tips

  1. Use a strainer to catch all broth - Place the chicken in a strainer over a bowl to catch any leftover broth. Set it aside while you strain the broth in the pot. You'll be surprised how much broth will be drip from the chicken.
  2. Remove chicken meat while warm - It’s easiest to remove the chicken meat while it’s still warm. The meat comes off the bones much more easily, and you can use it right away for soups, salads, or sandwiches. Once it’s chilled, the meat tends to stick to the bones and becomes harder to remove.
  3. Save the skin - Gently peel off the skin, trying to keep it intact as much as possible. It makes excellent crispy chicken skin chips or what I like to call, chicken bacon by crispying it up in the air fryer.
  4. Refrigerate to separate fat - If you prefer to remove excess fat, refrigerate the cooled broth. The fat will solidify on the surface, making it easy to scoop it out, similarly to beef tallow from bone broth. This chicken fat is called schmalz and can be used as a healthy cooking fat.

Troubleshooting

  • Instant Pot not coming to pressure? Make sure the silicone ring is firmly tucked inside the rim of the lid and that the lid is properly sealed. Turn the vent to "sealing" position. Check that the food isn't blocking the vent and don't overfill the pot (only fill up to max line). The most common reason the Instant Pot doesn't come to pressure is that the sealing ring is out of place or food has gotten caught in it.

Essential Tools

Here's what you'll need to to make chicken broth from a whole chicken. The supplies and equipment is similar to any other broth so it's likely you have all these on hand, but here are my favorites:

  • Instant Pot: It speeds up the cooking process while extracting rich flavors from the chicken and bones. A 6-quart size is sufficient to give you lots of chicken meat and close to a gallon of chicken broth.
  • Wide-mouth jars: I usually use my quart wide-mouth mason jars or half-gallon mason jars (depending on how much I have) to store the broth.
  • Fine-Mesh Sieve: Helps strain out bones, vegetables, and impurities, ensuring a smooth, clear broth free of unwanted bits.
  • Large Stockpot: Use heavy duty stainless steel pot. Necessary for the stovetop method, providing ample space for the chicken, water, and aromatics to simmer properly.
💭Meal Prep Suggestion!
This chicken broth recipe is perfect for meal prep because it provides both a nourishing broth and tender, flavorful meat that can be used in multiple meals throughout the week. Use the broth as a base for soups, stews, or cooking grains like bone broth rice and quinoa. The shredded chicken can be portioned and added to salads, wraps, sandwiches, or quick stir-fries, making meal planning effortless. Freeze extra broth in ice cube trays for convenient single-use portions, so you'll always have a homemade, nutrient-rich option on hand.
Five clear jars of chicken broth.

What to Make With Whole Chicken Broth

I love using both the broth and meat in various recipes, making it a versatile and efficient way to prep meals. I often make a big batch at the start of the week and use it for several meals throughout the week.

Broth: Use the broth as the foundation for any soup recipe that calls for chicken or other poultry. I like to reserve beef bone broth for more robust soup recipes but whole chicken broth is excellent for pumpkin turkey chili, porcupine soup, and Instant Pot chicken wild rice soup. You can also use this as the base for sopa de lima, a tasty Mexican chicken lime soup.

Chicken Meat: The chicken meat is great to add to soups but can also be crispying up and added to salads and bowls. This chicken meat is also great for creamy salads like this chicken and potato salad and as the main meat in Russian cold soup Okroshka. It's so packed with protein, it would make an excellent addition to carnivore casserole. 

More whole chicken broth uses:
Shredded chicken in a white bowl with five jars of chicken broth beside it.

Frequently Asked Questions

How do I store and reheat whole chicken broth?

Store leftover whole chicken broth in an airtight container for up to 2 weeks. If there is a sufficient fat cap on top, it will last a good while until that has been broken and the broth exposed to air. These flip-top lid mason jars are perfect for storing leftovers. To reheat, transfer the broth to a small saucepan and warm over medium-high heat. For longer storage, you can freeze the broth in a wide mouth glass jars leaving plenty of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat or use in recipes.

How do I store and reheat chicken meat made from broth?

To store chicken meat from broth, simply place it in an airtight container and refrigerate it for up to 3–4 days. If you want to store it for a longer period, freeze the chicken in a sealed container or freezer bag for up to 2 months. I'm not a big fan of storing cooked chicken for longer than a few days so I can't really speak to the quality after it's been frozen that long but it's still safe to eat.

Can I make this chicken broth recipe with a different cut of chicken?

Yes! While this recipe is designed for whole chicken, you can also use chicken parts such as thighs, drumsticks, or wings. These cuts will still provide a flavorful broth, though using a whole chicken tends to yield the richest, most gelatinous broth. If using parts of chicken, adjust the water-to-meat ratio and cooking time accordingly as smaller cuts may cook faster and require less water. 

Looking for more traditional recipes? Here are some ideas:
Did you make this whole chicken broth recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

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Shredded chicken in a white bowl with five jars of chicken broth beside it.
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Chicken Broth from Whole Chicken

Learn how to make chicken broth from whole chicken using the Instant Pot or the stovetop to have lots of broth and chicken meat to use in other recipes.
Prep Time5 minutes
Cook Time45 minutes
Pressure Build-Up and Release1 hour
Total Time1 hour 50 minutes
Course: Healthy Basics, Soup
Cuisine: American
Keyword: chicken broth from whole chicken, how to make chicken broth from whole chicken, whole chicken broth
Servings: 8 servings
Calories: 245kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 4-5 pounds whole chicken giblets removed, patted dry
  • 1 yellow onion halved
  • 4 garlic cloves
  • 2 bay leaves
  • 2 tablespoons sea salt
  • 1 tablespoon whole peppercorns
  • filtered water

Instructions

Instant Pot Method

  • Place the chicken, onions, garlic, bay leaves, and salt and pepper into the inner pot of your pressure cooker.
    4-5 pounds whole chicken, 1 yellow onion, 4 garlic cloves, 2 bay leaves, 2 tablespoons sea salt, 1 tablespoon whole peppercorns
  • Pour enough water to reach the "max" line. Close the lid, set the valve to sealing position and cook on "Manual" setting for 45 minutes.
    filtered water
  • Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 30 minutes, then do a quick pressure release for the remaining pressure.
  • Remove the chicken from the broth and set aside to cool slightly. Strain the broth into jars. Discard vegetables and seasonings. Once the chicken is cool enough to handle, strip the meat off the bones and set the meat aside for other recipes.

Stovetop Method

  • Place the chicken, onions, garlic, bay leaves, and salt and pepper into a large stockpot. Pour enough water to cover the chicken by a few inches.
  • Bring to a boil over medium-high heat, then reduce the heat to low and simmer gently, uncovered for about 1½ hours. Skim off any foam or impurities that rise to the top.
  • After simmering, carefully remove the chicken from the pot and set aside to cool slightly. Strain the broth into jars and discard the spent veggies and seasonings.
  • Strip the meat from the chicken bones to use in other recipes.

Notes

Storage: Store leftover whole chicken broth in an airtight container for up to 2 weeks. Chicken meat can be stored in airtight containers for up to 4 days. For longer storage, you can freeze the broth in a wide mouth glass jars leaving plenty of headspace for expansion. Freeze for up to 3 months. Thaw overnight in the fridge and reheat or use in recipes.
Helpful Tips: 
  1. Use a strainer to catch all broth - Place the chicken in a strainer over a bowl to catch any leftover broth. Set it aside while you strain the broth in the pot. You'll be surprised how much broth will be drip from the chicken.
  2. Remove chicken meat while warm - It’s easiest to remove the chicken meat while it’s still warm. The meat comes off the bones much more easily, and you can use it right away for soups, salads, or sandwiches. Once it’s chilled, the meat tends to stick to the bones and becomes harder to remove.
  3. Save the skin - Gently peel off the skin, trying to keep it intact as much as possible. It makes excellent crispy chicken skin chips or what I like to call, chicken bacon by crispying it up in the air fryer.
  4. Refrigerate to separate fat - If you prefer to remove excess fat, refrigerate the cooled broth. The fat will solidify on the surface, making it easy to scoop it out, similarly to beef tallow from bone broth. This chicken fat is called schmalz and can be used as a healthy cooking fat.
 

Nutrition

Calories: 245kcal | Carbohydrates: 3g | Protein: 21g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 1821mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 161IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

Tuna and Potato Salad with Lemon Dill Dressing

This tuna potato salad is a lighter, flavorful twist on a classic made with baby potatoes, flaky tuna, shallots, and a zesty lemon-mustard dressing. It's easy, protein-packed, and perfect for a light lunch or meal prep.

A gray bowl filled with tuna potato salad, with salt and onion on the side.
Looking for more salads with protein? 
Check out chicken and potato salad, chopped chicken ranch salad, and la scala chopped salad.
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Recipe Overview

  • Prep and Cook Time: 20 minutes to make and 30 minutes to chill
  • Cooking Method: Stove-top
  • Dietary Info: Whole30, Paleo, Ancestral diet
  • Tools Needed: Medium pot, sharp knife, large mixing bowl, and grater
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Potato Tuna Salad

Think of this tuna and potato salad as the best kind of mash-up - like when Spotify shuffle lines up two of your favorite songs in a row.

It's got the heartiness of a potato salad, the protein boost of tuna salad, and none of the heavy mayo to weigh you down. (Though we don't hate on avocado oil mayonnaise, now, do we?)

This tuna and potato salad has nothing but bright, fresh flavors that make it light but still totally satisfying. Perfect for meal prep, lazy lunches, or when you want something filling without feeling like you need a nap after.

image of Prepare and Nourish owner

Ingredients for Tuna Potato Salad

Potatoes, tuna, and seasonings in a glass bowl, with lemon, onion, a clove of garlic, and herbs on the table.
  • Potatoes: Baby potatoes are perfect for potato salad because of their waxy texture, which helps them hold their shape when cooked. This ensures they don’t turn mushy and stay nice and firm in the salad. Cut them into quarters or smaller after boiling to help absorb the dressing better. You could use Yukon gold potatoes or red potatoes.
  • Canned tuna packed in water: Water-packed tuna is lighter and more delicate than oil-packed tuna. Look for wild-caught tuna brands labeled with sustainable fishing practices (MSC certified).
  • Aromatics: Shallot (mild, slightly sweet onion), garlic, capers, and fresh baby dill to add great flavor that complements the potatoes and tuna. You can swap the shallots with green onions for a more subtle flavor and use dried parsley substitute as the herb if you don't have chopped dill.
  • Dressing: A simple blend of olive oil, roasted walnut oil, white wine vinegar, lemon zest, and lemon juice, and some Dijon mustard. Salt and black pepper to round out the flavors.

Substitutions and Variations

  • Other add-ins - Add some sliced pepperoncini (banana peppers), Kalamata olives, or a splash of brine from fermented jalapenos to give it a kick.
  • Dressing flexibility - Feel free to experiment to make the dressing your own. I like a combo of olive oil and aromatic roasted walnut oil (La Tourangelle is my favorite brand), but you can go all in with olive oil only. Or cut it with avocado oil. Similarly, swap the white wine vinegar with apple cider vinegar or red wine vinegar.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Potatoes are as ancestral (read: ancient) as civilization itself, and despite being vilified, they've been a staple in traditional diets for centuries. Go with organic potatoes, since they're on the Dirty Dozen list, and pair them with a few cans of wild-caught, sustainably-caught tuna, and you've got a meal that's both nourishing, and satisfying without the fluff.

A gray bowl filled with tuna potato salad with a spoon inside and salt on the side.

How to Make Tuna Potato Salad

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Potatoes with water in a pan.

Step 1. Cook

Place the potatoes in a medium pot, cover with cold water, and add salt. Bring to a boil over high heat, then reduce to medium and cook until fork-tender.

A vinaigrette or dressing made with oil, vinegar, and seasonings in a clear glass bowl.

Step 2. Whisk

While the potatoes are cooking, whisk all ingredients for the dressing, including olive oil, walnut oil, white wine vinegar, lemon zest and juice, mustard, and salt and pepper.

A clear bowl filled with seasoned potatoes.

Step 3. Toss

Drain the potatoes and cut them into quarters or smaller, depending on size. Immediately toss them with the salad dressing while warm to absorb the flavors.

A clear bowl filled with a mix of tuna, potato, onion, herbs, and seasoning.

Step 4. Chill

Add the flaked tuna, shallots, garlic, capers, and dill. Toss to combine, let it sit at room temperature for 30 minutes, then chill for another 30 minutes.

Helpful Tips

  1. Air-dry potatoes for better texture - Drain the potatoes and lay them flat on a clean kitchen towel to air dry for 2-3 minutes to avoid any excess moisture.
  2. Rinse shallots to reduce sharpness – If raw shallots taste too strong, soak them in cold water for 5–10 minutes before adding them to the salad. This helps mellow their bite.
  3. Toss potatoes while warm – Mix the dressing with warm potatoes so they absorb maximum flavor. Waiting until they’re fully chilled can make them dry and less flavorful.
  4. Choose uniform size potatoes – Pick potatoes that are about the same size so they cook evenly. This way, you won’t end up with some that are too soft and others that are too firm.

Troubleshooting

  • Potatoes are soggy? They were likely overcooked. Next time, check them earlier by piercing them with a fork—they should be tender but still hold their shape without falling apart. To salvage tuna potato salad with overcooked potatoes, drain and let them air dry well. Chill them to firm them up, cut them into smaller pieces, and then combine with the dressing.
  • Salad too dry? Add more dressing or a splash of olive oil if the potatoes have absorbed too much. 
💭Meal Prep Suggestion!
For meal prep, toss the warm potatoes with the dressing so they can absorb the flavor, then store them separately in an airtight container. Keep the rest of the ingredients, like tuna, shallots, and herbs, in separate containers to prevent sogginess. Store fresh ingredients like dill, capers, or green onions in small containers and add them just before serving.

Serving Suggestions

Tuna potato salad is best served chilled so make sure you make it at least an hour before serving.

Main dish: Serve it as a hearty lunch, paired with a simple house salad. A serving of tuna potato salad has 19 grams of protein so it's moderate, therefore, it would make a great lunch but needs more meat to make it a full meal.

As a side dish: I would probably add a hearty serving of protein like air fryer pork tenderloin or slow cooker duck.

Condiments: Serve a small side of raw sauerkraut for some probiotic-action.

A gray bowl filled with tuna potato salad, with a spoon inside, and salt on the side.

Frequently Asked Questions

How do I store tuna potato salad?

Store leftover potato salad with tuna in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. If it's starts to get dry, just add a little extra dressing or a splash of olive oil when serving.

Can I freeze tuna and potato salad?

Freezing tuna and potato salad is not recommended, as the potatoes may become mushy and the dressing can separate upon thawing. For the best taste and texture, store it in the fridge for up to 4 days instead and enjoy it fresh.

Can I serve this salad warm?

While it's traditionally served chilled, you can enjoy it warm, too. Just toss the dressed potatoes with the remaining ingredients while they're still warm and serve immediately for a different flavor experience.

Looking for more related recipes? Here are some ideas:
Did you make this tuna potato salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

A gray bowl filled with tuna potato salad, with a spoon inside.
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No ratings yet

Tuna and Potato Salad

This tuna potato salad is a lighter twist on a classic made with baby potatoes, canned tuna, and lots of flavor!
Prep Time10 minutes
Cook Time10 minutes
Chilling Time30 minutes
Total Time50 minutes
Course: Salad
Cuisine: American
Keyword: potato salad with tuna, potato tuna salad, tuna and potato salad, tuna potato salad
Servings: 4 servings
Calories: 363kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pound baby potatoes
  • 2 cans tuna packed in water drained and flaked
  • 2 shallots sliced
  • 1 garlic cloves minced
  • 1 ½ tablespoons capers
  • 3 tablespoons fresh dill chopped

Dressing

Instructions

  • Place the potatoes in a medium pot, cover with cold water, and add salt. Bring to a boil over high heat, then reduce to medium and cook until fork-tender.
    1 pound baby potatoes
  • While the potatoes are cooking, whisk all ingredients for the dressing, including olive oil, walnut oil, white wine vinegar, lemon zest and juice, mustard, and salt and pepper.
    ¼ cup olive oil, 2 tablespoons roasted walnut oil, 2 tablespoons white wine vinegar, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 tablespoons whole-grain mustard, 1 teaspoon sea salt, ½ teaspoon black pepper
  • Drain the potatoes and cut them into quarters or smaller, depending on size. Immediately toss them with the salad dressing while warm to absorb the flavors.
  • Add the flaked tuna, shallots, garlic, capers, and dill. Toss to combine, let it sit at room temperature for 30 minutes, then chill for another 30 minutes.
    2 cans tuna packed in water, 2 shallots, 1 garlic cloves, 1 ½ tablespoons capers, 3 tablespoons fresh dill

Notes

Storage: Store leftover potato salad with tuna in an airtight container for up to 4 days in the refrigerator. These glass snap containers are perfect for leftovers. If it's starts to get dry, just add a little extra dressing or a splash of olive oil when serving.
Helpful Tips:
  1. Air-dry potatoes for better texture - Drain the potatoes and lay them flat on a clean kitchen towel to air dry for 2-3 minutes to avoid any excess moisture.
  2. Rinse shallots to reduce sharpness – If raw shallots taste too strong, soak them in cold water for 5–10 minutes before adding them to the salad. This helps mellow their bite.
  3. Toss potatoes while warm – Mix the dressing with warm potatoes so they absorb maximum flavor. Waiting until they’re fully chilled can make them dry and less flavorful.
  4. Choose uniform size potatoes – Pick potatoes that are about the same size so they cook evenly. This way, you won’t end up with some that are too soft and others that are too firm.

Nutrition

Calories: 363kcal | Carbohydrates: 24g | Protein: 19g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 902mg | Potassium: 697mg | Fiber: 3g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 29mg | Calcium: 44mg | Iron: 3mg

Toaster Oven Bacon

Learn how to make crispy bacon in toaster oven in minutes! This easy no-mess method requires no flipping and keeps cleanup super simple.

Crispy bacon strips in a clear glass jar, with more bacon cooling on a rack over a metal tray.
Looking for more easy hacks? 
Check out the meat stock, how to make hash browns from scratch, and homemade tortilla chips.
[feast_advanced_jump_to]

Recipe Overview

  • Prep and Cook Time: 5 minutes to prep and 15 minutes to cook
  • Cooking Method: Oven-baked
  • Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
  • Tools Needed: small sheet pan with rack
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love This Toaster Oven Bacon

I used to think the only way to get perfectly crispy bacon was in a skillet or the oven, but then I discovered the magic of making bacon in a toaster oven. No grease splattering all over the stove, no waiting forever for the big oven to preheat—just perfectly cooked bacon in a small, efficient space.

Toaster oven bacon is ideal for when you only need a few slices, don’t want to heat up the whole kitchen, or just want easy cleanup. Plus, it cooks evenly and crisps up beautifully, making it a game-changer for breakfast to go with your collagen pancakes, BLTs, or adding that irresistible bacon crunch to any dish.

image of Prepare and Nourish owner

Ingredients for Toaster Oven Bacon

Metal cooling tray with raw bacon.
  • Bacon: Use your favorite pastured thin-cut bacon for the best results. Avoid thick-cut, as it won’t get as crispy in the toaster oven. If thick-cut bacon is all you have, you need to make some modifications to the recipe (see below). You can also use turkey bacon but cut the time since it's a lot leaner and will cook faster.

Variations

  • Sweet – Brush some maple syrup over the bacon slices to add a touch of sweetness.
  • Black pepper - Grind some coarsely fresh-cracked black pepper for a touch of warmth.
  • Thick-cut bacon - Bake at 400°F for 18-22 minutes, checking for desired crispiness. Using a wire rack with thick-cut bacon is all the more important to allow air circulation. Flip the bacon halfway through. If needed, increase the time by a few minutes for extra crispiness.
Bacon cooling on a rack over a metal tray.

How to Cook Bacon in Toaster Oven

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Raw bacon in a metal tray.

Step 1. Preheat

Preheat toaster oven to 425°F. Place a cooling rack over a small pan to catch drippings. Spread out bacon strips in a single layer.

Crispy bacon strips on a metal tray.

Step 2. Cook

Cook the bacon for 12-15 minutes. Transfer the bacon strips onto a plate lined with paper towels to absorb excess grease.

Helpful Tips

  1. Use a rack – Elevating the bacon allows the air to circulate for even crispiness and prevents it from sitting in excess grease.
  2. Save the bacon grease – Store it in a jar for cooking eggs, roasting veggies, or adding flavor to dishes. If using good quality bacon, it is a healthy fat, much like beef tallow. If you save the bacon fat, don't line the pan with parchment paper and pour the fat into a jar while still warm.
  3. Watch closely - Bacon can go from perfectly crispy to burnt quickly, so keep an eye on it in the last couple of minutes of cooking time.
  4. Preheat for best results - While not always necessary, preheating the toaster oven helps the bacon cook more evenly and crisp up faster.

Troubleshooting

  • Too dry? Just crumble it up and use it as bacon bits.
  • Not crispy enough? Leave the bacon in the toaster oven for an extra 2-3 minutes, checking frequently to avoid burning.

Product Highlight!

Small Sheet with Rack

I love using this small quarter-size sheet (perfect size for a counter toaster oven) with a wire. It allows the fat to drip off and helps the bacon cook evenly without getting greasy.

Grab yours →
small sheets with racks.
💭Meal Prep Suggestion!
Make a bunch of bacon and store whole strips in the fridge for up to five days or freeze for three months. You can also make bacon crumbles by chopping cooled bacon and storing it in an airtight container. Use them to top salads, eggs, roasted veggies, soups, and more! Having pre-cooked bacon on hand is such a game-changer when you love bacon so much!
Crispy bacon strips in a clear glass jar, with more bacon cooling on a rack over a metal tray.

Frequently Asked Questions

How do I store and reheat toaster oven bacon?

Store leftover toaster oven bacon in an airtight container for up to five days. These glass snap containers are perfect for bacon. To reheat, transfer the bacon from the toaster oven to a small skillet and warm over medium-high heat, stirring often.

Can I freeze bacon made in toaster oven?

Yes! Let the cooked bacon cool completely, then freeze it in a single layer on a baking sheet before transferring it to an airtight container or freezer bag with parchment paper between layers. It stays fresh for up to 3 months.

Do I need to flip the bacon?

No, flipping isn’t necessary, especially if you use a wire rack and thin-cut bacon. The heat circulates around the bacon, cooking it evenly. If cooking directly on a pan, flipping halfway through helps.

Looking for recipes to use this toaster oven bacon? Here are some ideas:
Did you make this bacon in the toaster oven? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Crispy bacon strips in a clear glass jar, with more bacon cooling on a rack over a metal tray in the background.
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Toaster Oven Bacon

Learn how to make crispy bacon in toaster oven in minutes! This easy method delivers perfectly cooked bacon without the mess.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Keyword: bacon in toaster oven, how to cook bacon in toaster oven, toaster oven bacon
Servings: 4
Calories: 355kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 12 ounces thin-cut bacon

Instructions

  • Preheat toaster oven to 425°F. Place a cooking rack over a small pan to catch drippings. Spread out bacon strips in a single layer.
    12 ounces thin-cut bacon
  • Cook the bacon for 12-15 minutes. Transfer the bacon strips onto a plate lined with paper towels to absorb excess grease.

Notes

Storage: Store leftover toaster oven bacon in an airtight container for up to five days. To reheat, transfer the bacon from the toaster oven to a dry small skillet and warm over medium-high heat, stirring often.
Helpful Tips:
  1. Use a rack – Elevating the bacon allows the air to circulate for even crispiness and prevents it from sitting in excess grease.
  2. Save the bacon grease – Store it in a jar for cooking eggs, roasting veggies, or adding flavor to dishes. If using good quality bacon, it is a healthy fat, much like beef tallow. If you save the bacon fat, don't line the pan with parchment paper and pour the fat into a jar while still warm.
  3. Watch closely - Bacon can go from perfectly crispy to burnt quickly, so keep an eye on it in the last couple of minutes of cooking time.
  4. Preheat for best results - While not always necessary, preheating the toaster oven helps the bacon cook more evenly and crisp up faster.
 

Nutrition

Calories: 355kcal | Carbohydrates: 1g | Protein: 11g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 563mg | Potassium: 168mg | Vitamin A: 31IU | Calcium: 4mg | Iron: 0.3mg

Homemade Sour Cream

Learn how to make sour cream at home using raw cream with this easy homemade sour cream recipe. Just 2 ingredients and a little patience for a rich, tangy, probiotic-rich staple - just like it's traditionally made, without any vinegar or lemon juice.

Top shot of sour cream in a glass jar on a gray plate, with two spoons.
Looking for more traditional condiments? 
Check out avocado oil mayonnaise, fresh basil pesto, and garlic yogurt sauce.
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Recipe Overview

  • Prep and Cook Time: 5 minutes
  • Cooking Method: No-cook
  • Dietary Info: Keto, Primal, GAPS, Ancestral diet
  • Tools Needed: clean glass jar, spoon or whisk
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Raw Sour Cream

We go through a lot of sour cream around here. Whether it's on sheet pan nachos, in borsch, or smothering my lazy cabbage rolls - it's a staple in our kitchen.

And like most staples in our home, making it from scratch is a no-brainer and doesn't require a lot of effort.

Once you nail down this sour cream, you'll notice it's a lot like crème fraîche, with its rich, buttery tang and velvety texture. It's that perfect balance of creamy and tangy, making it great for sweet and savory dishes.

image of Prepare and Nourish owner

Ingredients for Homemade Sour Cream

Glass jar, raw cream, and a staple on top of the table."
  • Heavy cream - Use heavy cream from quality milk. To make raw sour cream, you want to use raw cream but if that isn't available, use the highest quality pasteurized cream you can find.
  • Whole milk yogurt - This is your starter culture, so make sure you get the best quality. The live enzymes in the yogurt will help ferment the cream, turning it into sour cream. Look for yogurt with live and active cultures listed on the label.

Substitutions for Culture Starter

I like to use yogurt because I always have some in my fridge and you only need about 3 tablespoons (too little for a serving but too much to toss - perfect amount for a starter culture). But if you don't have yogurt, try these options:

  • Kefir or Buttermilk - unflavored fermented milk drink can serve as a sub for yogurt, provided that it has the necessary live cultures to ferment the cream.
  • Sour Cream - add a few tablespoons of good quality sour cream or creme fraiche.
  • Mesophilic culture - this is a dairy culture that does best between 68°F - 113°F, therefore does not require additional heating of milk or cream. Cultures for Health has an excellent mesophilic culture.
  • Probiotic Capsules - in a pinch, you can use probiotics. Open a few capsules of high-quality probiotics and mix it into the cream to kickstart the fermentation process.
  • Try nothing at all - If using raw cream, you could get away just leaving it out at room temperature for up to 24 hours and let nature do its thing. If it's good quality raw cream, it should culture on it's own.
graphic of fork and spoon connected in a plant.

Make it Ancestral

Can I use lemon juice or vinegar to make sour cream?

Well, technically, yes, but that's not my preferred method. Why? Great question!

Because we're aiming for the ancestral method of culturing, and using lemon juice or vinegar just sours the cream without providing the beneficial probiotics. For that, you need a starter culture like yogurt or buttermilk and time. Sure, the acid in lemon juice or vinegar increases the metabolic activity of the bacteria but I believe there's great benefit in using traditional methods instead of shortcuts. Besides, using acidic base won't give you that crème fraîche consistency.

Sour cream in a glass jar with a spoon in it

How to Make Sour Cream

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Sour cream in spoon, transferring to a glass jar.

Step 1. Mix

In a clean jar, mix the cream with the yogurt until smooth and thoroughly combined.

Raw cream inside the glass jar

Step 2. Cover

Cover loosely and let it sit at room temperature for 12-24 hours until well set. Check for consistency and if it has thickened to your liking, seal it and transfer it ot the refrigerator.

Helpful Tips

  1. Bring to room temperature - Let your cream and yogurt come to room temperature before mixing. This helps the cultures activate more easily and makes for smoother mixing.
  2. Use the right temperature - Let it sit at room temperature (ideally 70–75°F (21–24°C)) for up to 24 hours to thicken and culture properly.
  3. Consistency check - If you find your homemade sour cream is too thick, just add a tiny splash of whole milk to loosen it up to your desired consistency.

Troubleshooting

  • Did not thicken? You may need more time to ferment. Leave at room temperature for a few more hours or overnight. Chilling the sour cream will also naturally thicken it.
  • Turned bitter? This could be as a result of overfermentation. If you leave the sour cream to culture for too long, especially during the warmer months, it can result in a bitter taste. Reduce the fermentation time next time and check it after 12-18 hours to avoid over-fermenting.
Sour cream with a spoon in it.

Serving Suggestions

We love serving this raw sour cream with traditional dishes that require sour cream like lazy cabbage rolls and stuffed cabbage rolls. You can also use it as a base for an avocado crema recipe.

This cultured sour cream is also great over tacos like fish tacos and sheet pan nachos. Basically, any where you would use store-bought sour cream or creme fraiche, you can use this cultured sour cream instead. It makes a delicious dip for breakfast quesadilla or in this taco dip with ground beef. 

Use homemade sour cream in these recipes:
Sour cream with a spoon in it, and another spoon on the side.

Frequently Asked Questions

How do I store raw sour cream?

Store homemade sour cream in an airtight container like a weck jar in the fridge for up to 10 days. It will continue to thicken and culture over time as it sits in the fridge.

Can I freeze cultured sour cream?

I don't recommend freezing sour cream, as the texture will become grainy after thawing. It's best to enjoy it fresh or within a week or two.

Can I use this homemade sour cream for cooking and baking?

Yep! You can use this homemade sour cream just like the store-bought kind in cooking and baking, but it tastes way better. It makes soups and stews extra creamy, adds a nice tang to sauces, and keeps baked goods soft and moist. It’s also great for dips, dressings, and marinades. Just keep in mind that since it’s naturally cultured, it’s best to stir it in at the end of cooking to keep those good probiotics intact!

Looking for more healthy basics? Here are some ideas:
Did you make this homemade sour cream? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Sour cream in a glass jar with a spoon in it
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5 from 1 vote

Raw Sour Cream

Learn how to make sour cream with just 2 ingredients and a little patience for a rich, tangy, probiotic-rich staple!
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: cultured sour cream, homemade sour cream, how to make sour cream, raw sour cream
Servings: 12
Calories: 137kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 pint raw heavy cream
  • 3 tablespoons whole milk yogurt with live enzymes

Instructions

  • In a clean jar, mix the cream with the yogurt until smooth and thoroughly combined.
    1 pint raw heavy cream, 3 tablespoons whole milk yogurt
  • Cover loosely and let it sit at room temperature for 12-24 hours until well set. Check for consistency and if it has thickened to your liking, seal it and transfer it ot the refrigerator.

Notes

Storage: Store homemade sour cream in an airtight container like a weck jar in the fridge for up to 10 days. It will continue to thicken and culture over time as it sits in the fridge.
Helpful Tips:
  1. Bring to room temperature - Let your cream and yogurt come to room temperature before mixing. This helps the cultures activate more easily and makes for smoother mixing.
  2. Use the right temperature - Let it sit at room temperature (ideally 70–75°F (21–24°C)) for up to 24 hours to thicken and culture properly.
  3. Consistency check - If you find your homemade sour cream is too thick, just add a tiny splash of whole milk to loosen it up to your desired consistency.

Nutrition

Calories: 137kcal | Carbohydrates: 1g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 13mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 585IU | Vitamin C: 0.3mg | Calcium: 32mg | Iron: 0.04mg

Chicken Liver Pate Recipe

This creamy chicken liver pâté is made with butter, garlic, and thyme for a rich, flavorful spread. It's great for appetizers, snacks, and entertaining - a super nutrient-dense spread that's easy to make and full of flavor.

Top shot of a white plate with chicken liver pate on a glass jar and crackers on the side.
Looking for more ancestral appetizers? 
Check out cod liver salad, beef tongue recipe, and canned cod liver pate.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 15 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Keto, Primal, GAPS, Ancestral diet
  • Tools Needed: stainless steel skillet, food processor
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Chicken Liver Pate Recipe

If you love my beef liver pate, you'll adore this creamy chicken liver version. It's lighter (if that's even possible with organ meats?) and creamier (thanks to all that cream and butter!).

It starts the same way - by caramelizing the onions, but the flavor profile is slightly different. While the beef liver version is bold with the umami kick of coconut aminos and many seasonings, this chicken liver version is more delicate and subtle, letting the creaminess shine through without overpowering.

Perfect for a lighter take on a classic nutrient-dense food!

image of Prepare and Nourish owner

Ingredients for Chicken Liver Pate

Butter, garlic, onion, thyme, spices, cream in a glass bowl, and chicken liver in a white bowl on a table.
  • Chicken liver: has a more delicate flavor compared to the stronger, richer taste of beef liver; therefore, I find it's not even necessary to soak it in milk.
  • Onion: sauteeing the onion brings lots of flavor to the pate; you can use any type of onion - red, white, or yellow onion
  • Butter: used as a cooking fat and is a rich, creamy base
  • Heavy Cream: helps to thin out the pate and add a smooth, velvety texture
  • Aromatics: fresh thyme and a few garlic cloves will give lots of flavor
  • Salt & pepper: unrefined sea salt and white pepper bring all the flavors together
graphic of fork and spoon connected in a plant.

Make it Ancestral

For the maximum nutrient density, use pastured, clean chicken liver (from your local farmer if you can!) and raw cream to make this truly ancestral (you know? Kinda like how our ancestors made it?) Including these nutrient-packed foods into your diet once or twice a week supports the nose-to-tail philosophy.

Chicken liver pate in a glass jar with some crackers on the side.

How to Make Basic Chicken Liver Pate

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Sautéing onions in a pan.

Step 1. Sauté onions

In a large stainless steel skillet, melt the butter on medium heat. Add chopped onion and sauté until translucent, approximately 5-6 minutes.

Onions and chicken liver in a pan.

Step 2. Cook liver

Move the onions to the edges of the pan and add chopped liver to the center. Cook liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.

One pan contains chicken liver, thyme, and garlic.

Step 3. Add aromatics

Reduce heat to low. Add the thyme, garlic, salt, and pepper, then cook for a minute, stirring until fragrant and well combined.

Add heavy cream to the pan with chicken liver, herbs, spices, onion, and garlic

Step 4. Pour cream

Reduce heat to low and add heavy cream. Turn the heat off as soon as the cream is incorporated into the livers.

On top of the stove, we have chicken liver, garlic, onion, herbs, and spices in one pan.

Step 5. Stir

Stir to combine everything well. It'll look like a big chunky mess, but it will all come together in the next step.

Blend the chicken liver in the food processor.

Step 6. Process

Transfer the mixture to a food processor and blend on low until thoroughly mixed into a smooth consistency. Transfer to an airtight container and chill before serving.

Helpful Tips

  1. Avoid overcooking - Cook liver just until no pink remains to keep them tender and prevent a grainy texture.
  2. Use plenty of butter - Butter and chicken liver go together so well - it adds so much richness but also helps to create a silky-smooth consistency.
  3. Seal with fat - Pour a thin layer of clarified butter over the top before chilling to prevent oxidation and and keep it fresh longer. It will last for weeks this way.
  4. Chill before blending - Allow the cooked mixture to cool slightly before transferring it to a plastic food processor (just a personal preference). But you still want it to be slightly warm so it blends easily.

Troubleshooting

  • Pâté too thick? Add a splash of cream during blending to loosen the consistency.
  • Pâté turns grey-ish? This is a natural reaction of iron in the liver when exposed to air. It's totally harmless, and the pate is still good to consume, but to prevent this, seal with a layer of melted butter or duck fat (rendered from slow cooker duck) before storing.

Product Highlight!

Food Processor

Use a sharp-bladed food processor to get a super-smooth, velvety pate. It blends well without overheating. I tried a high-speed blender, and while it works, it's more tedious because of the thick texture.

Grab yours →
Food processor
Dipping a crackers to chicken liver pate on a glass jar.

Serving Suggestions

This creamy chicken liver pâté is a sophisticated, nutrient-packed appetizer. Enjoy it on toasted sourdough (my personal fave!) or seed crackers, balanced with a drizzle of honey.

Wide shot of a white plate with chicken live pate in the glass jar with crackers on the side.

Frequently Asked Questions

How do I store chicken liver pâté?

Store in an airtight container and refrigerate for up to 5 days. These medium-size Weck jars are great for pate storage.

Can I freeze chicken liver pate?

Yes, you can freeze it in an airtight container for up to 3 months. Seal it with plastic wrap pressed directly onto the surface to prevent oxidation. Thaw in the fridge overnight before serving.

Why is my pate grainy instead of smooth?

A grainy texture usually means the mixture wasn’t blended long enough. Process until completely smooth or the consistency is to your liking. Pâté is traditionally smooth and velvety, but a little texture is perfectly fine too!

Looking for more liver recipes? Here are some ideas:
Did you make this basic chicken liver pate recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Chicken live pate on a glass jar with crackers on the side.
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5 from 1 vote

Chicken Liver Pate

Chicken liver pate made with butter, garlic, and thyme - a rich, creamy, nutrient-dense spread perfect for appetizers or snacks!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American, Russian
Keyword: chicken liver pate, chicken liver pate recipe
Servings: 10 servings
Calories: 142kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

  • 4 tablespoons unsalted butter
  • 1 medium yellow or white onion chopped
  • 1 pound chicken liver roughly cut
  • 2 tablespoons thyme leaves approx. 4 sprigs
  • 3 garlic cloves minced
  • ½ cup heavy cream more to desired texture
  • 1 ½ teaspoon sea salt
  • ⅛ teaspoon white pepper

Instructions

  • In a large stainless steel skillet, melt 2 tablespoons of butter on medium heat. Add chopped onion and saute until translucent, approximately 5-6 minutes.
    4 tablespoons unsalted butter, 1 medium yellow or white onion
  • Move the onions to the edges of the pan and add remaining butter. Add chopped liver to the center. Cook liver, flipping it and slowly incorporating it into the onions. Cook until no more pink remains.
    1 pound chicken liver
  • Reduce heat to low. Add the thyme, garlic, salt, and pepper, then cook for a minute, stirring until fragrant and well combined.
    2 tablespoons thyme leaves, 3 garlic cloves, 1 ½ teaspoon sea salt, ⅛ teaspoon white pepper
  • Reduce heat to low and add heavy cream.
    ½ cup heavy cream
  • Stir to combine everything well. It will be chunky but that's okay.
  • Transfer the mixture to a food processor and blend on low until thoroughly mixed into a smooth consistency. Transfer to an airtight container and chill before serving.

Notes

Storage: Store in an airtight container and refrigerate for up to 5 days. You can also freeze it for up to 3 months. Seal it with plastic wrap pressed directly onto the surface to prevent oxidation. Thaw in the fridge overnight before serving.
Helpful Tips: 
  1. Avoid overcooking - Cook liver just until no pink remains to keep them tender and prevent a grainy texture.
  2. Use plenty of butter - Butter and chicken liver go together so well - it adds so much richness but also helps to create a silky-smooth consistency.
  3. Seal with fat - Pour a thin layer of clarified butter over the top before chilling to prevent oxidation and and keep it fresh longer. It will last for weeks this way.
  4. Chill before blending - Allow the cooked mixture to cool slightly before transferring it to a plastic food processor (just a personal preference). But you still want it to be slightly warm so it blends easily.

Nutrition

Calories: 142kcal | Carbohydrates: 2g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 182mg | Sodium: 386mg | Potassium: 145mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 5407IU | Vitamin C: 12mg | Calcium: 23mg | Iron: 4mg

Slow Cooker Duck

Slow cooker duck with garlic, herbs, and spices creates a tender, juicy dish full of flavor. This easy duck in slow cooker recipe gets a crispy finish under the broiler—perfect for a busy weeknight or a fancy weekend dinner.

A wide shot of a seasoned duck with marble potatoes, lemon, and herbs.
Looking for more healthy meat dishes? 
Check out air fryer lamb loin chops, spatchcock turkey recipe, and creamy chicken liver.
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Recipe Overview

  • Prep and Cook Time: 15 minutes to prep and 4-8 hours of cooking time
  • Cooking Method: slow-cooker
  • Dietary Info: Keto, Paleo, Whole30, Ancestral diet
  • Tools Needed: slow cooker
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Crock Pot Duck

If you're looking for something impressive yet easy, this slow cooker duck recipe is exactly what you need. It's similar to my air fryer duck, but easier!

Just toss it in the slow cooker and let it do its thing while you focus on other stuff. The duck comes out so tender and juicy, and the crispy skin from a quick broil adds the perfect finishing touch.

The seasoning—paprika, garlic, oregano, and black pepper—lets the duck’s natural flavor shine without being too bold. It’s super simple and, honestly, perfect for when you want a delicious meal that feels fancy.

image of Prepare and Nourish owner

Ingredients for Slow Cooker Duck

onion, garlic on the table, oil and seasoning on a glass bowl, and a duck on a white plate.
  • Duck: A whole duck, preferably pasture-raised for the nutrition.
  • Seasonings: A blend of herbs and spices like paprika, garlic powder, onion powder, dried parsley, and oregano to give flavor, and salt and black pepper to balance everything out.
  • Onion and garlic: This will infuse deep flavor and help raise the duck a bit so it's not sitting in its juices.

Substitutions and Variations

  • Add a touch of sweetness - Stuff the duck with quartered Granny Smith apples or add 1 cup of orange juice to the slow cooker for a subtle sweetness that complements the rich duck meat.
  • Spice it up - Try a Chinese 5-spice rub or homemade Cajun seasoning for a twist on classic flavors.
graphic of fork and spoon connected in a plant.

Health Benefits of Duck

Duck is a nutrient-packed protein rich in omega-3s, B vitamins, and minerals like rion and zinc. A key principle of a nourishing diet is including a variety of proteins to ensure you're getting all the essential nutrients and amino acids your body needs. So next time, you want to cook up a bird, consider this slow cooker duck recipe.

On top part of the table, it is a whole duck seasoned with garlic and marble potatoes. On another plate is a quarter-leg part of a duck on a white plate with marble potatoes and herbs.

How to Make Duck in Slow-cooker

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Duck on a white plate.

Step 1. Prepare

Pat the duck dry with paper towels to remove excess moisture. This will help to achieve a crispy skin later.

Duck on a white plate, oil & salt in a glass bowl, and garlic and onion in the slow cooker.

Step 2. Mix

In a small bowl, combine paprika, salt, dried parsley, oregano, garlic powder, onion powder, and black pepper. Arrange the quartered onion and halved garlic head at the bottom of the slow cooker.

A duck seasoned with garlic in a slow cooker.

Step 3. Season

Generously coat the duck with the seasoning mixture, making sure to cover it evenly, including inside the cavity and under the skin for extra flavor. Place the seasoned duck breast-side up on top of the onions and garlic in the slow cooker.

A duck seasoned with garlic toss over in a slow cooker.

Step 4. Cook

Cook the duck on high for 3-4 hours or low for 6-8 hours, until it's tender and fully cooked. For a crispy finish, broil for 3-5 minutes until the skin turns golden brown and crispy.

Helpful Tips

  1. Check for doneness - For poultry, I always prefer to use an instant-read meat thermometer; duck should reach 165°F in the thickest part to ensure it's cooked through.
  2. Score the skin - You can score the skin lightly before cooking to help render more fat, which you can save for cooking.
  3. Save the drippings - That fat on the bottom of the slow cooker is rendered duck fat. It also has natural duck juices that make a rich base for gravies or soups—don’t let them go to waste!
  4. Crispy duck skin - If you want extra crispy skin, pat the duck dry again after slow cooking before broiling to remove any moisture. If needed, use a kitchen torch for extra crisping.
  5. Use a wide spoon - I like to use a large spider strainer to lift the duck from the slow cooker onto a sheet to broil.

Troubleshooting

  • Duck turned out too greasy? Duck naturally releases a lot of fat. Elevate the duck on a rack or place it over onions or potatoes to prevent it from sitting in excess grease during cooking.
  • Meat is tough? Make sure you're cooking it long enough but be careful not to overcook it. If it hasn't reached the safe internal temperature and not falling apart tender, give it another 45-60 minutes on low heat.

Product Highlight!

Large Slow Cooker

You'll need at least a 7-quart slow cooker to fit the duck. You can use the Instant Pot pressure cooker and set it to slow cooker function if you have a smaller duck.

Grab yours →
Slow cooker
💭Meal Prep Suggestion!
Slow cooker duck is a fantastic alternative to the usual weekly roast chicken for meal prep. It's rich, flavorful, and just as versatile - perfect for shredding into salads, stuffing into wraps, or tossing into soups. Plus, the rendered duck fat is liquid gold for roasting veggies or frying eggs all week long.
Seasoned duck, with marble potatoes, lemon and herbs.

Serving Suggestions

Duck is a staple in many cuisines, from crispy Peking duck in China to rich duck confit in France. Whether roasted with apples in Eastern Europe or simmered in Asian curries, slow-cooked duck is tender, flavorful, and incredibly versatile.

Here are some great serving ideas:

Side dish: Serve the duck with buttery garlic green beans, crispy roasted potatoes, or roasted cabbage.

Salads: Consider a light salad to complement the rich duck. Cucumber dill salad or the tomato cucumber onion salad. A simple leafy garden salad with a house dressing is always great too!

Condiments: If you wanted to add a sauce to the duck, try the garlic yogurt sauce or garlic confit. And don't forget to always include a serving of fermented foods like kimchi, red cabbage sauerkraut, or the spicy sauerkraut to balance the rich duck flavor. 

More slow cooker duck pairing suggestions:
Seasoned quarter leg part of a duck in a white plate with marble potatoes and vegetables.

Frequently Asked Questions

How do I store and reheat crock pot duck?

To store leftover duck, let it cool completely, then pick apart any meat off the bones, transfer it to an airtight container, and refrigerate for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, you can warm the duck meat with a splash of broth (try this Instant Pot bone broth chicken) on the stove-top over medium-low heat.

Can I freeze slow cooker duck?

Yes, you can freeze slow cooker duck. After it cools completely, remove the meat from the bones and store it in an airtight container or freezer bag for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it up in the oven or stovetop for the best texture.

What should I do with the duck fat and juices?

Strain the liquid from the bottom of the slow cooker through a colander into a small saucepan and place it over medium-high heat. Let the juices evaporate, leaving behind pure duck fat. Save this fat and use it for cooking or roasting vegetables in future recipes. Check out my post on how to make beef tallow as it's a similar process.

Can I cook frozen duck in the slow cooker?

It's best to thaw duck before cooking in the slow cooker. Cooking frozen duck could lead to uneven cooking and may impact the texture. Besides, most ducks have the giblets inside the cavity that need to be removed before cooking. 

Looking for more nutrient-dense recipes? Here are some ideas:
Did you make this crock pot duck? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Seasoned duck, with marble potatoes, lemon and herbs.
Print Recipe
5 from 1 vote

Slow Cooker Duck

Slow cooker duck with garlic, herbs, and spices - tender, juicy, and flavorful. Easy recipe with a crispy finish under the broiler!
Prep Time15 minutes
Cook Time4 hours
Resting Time15 minutes
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Keyword: crock pot duck, duck in slow cooker, slow cooker duck, slow cooker duck recipe
Servings: 8 servings
Calories: 401kcal
Author: Anya @ Prepare & Nourish

Equipment

Ingredients

Instructions

  • Pat the duck dry with paper towels to remove excess moisture.
    1 whole duck
  • In a small bowl, combine paprika, salt, dried parsley, oregano, garlic powder, onion powder, and black pepper. Arrange the quartered onion and halved garlic head at the bottom of the slow cooker.
    1 tablespoon paprika, 1 tablespoon sea salt, 1 tablespoon dried parsley, 2 teaspoons oregano, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon black pepper
  • Generously coat the duck with the seasoning mixture, making sure to cover it evenly, including inside the cavity and under the skin for extra flavor. Place the seasoned duck breast-side up on top of the onions and garlic in the slow cooker.
    1 yellow onion, 1 whole garlic head
  • Cook the duck on high for 3-4 hours or low for 6-8 hours, until it's tender and fully cooked. For a crispy finish, broil for 3-5 minutes until the skin turns golden brown and crispy.

Notes

Storage: Remove any meat from the bones and carcass and transfer to an airtight container and refrigerate for up to 4 days or freeze for up to 3 months. To reheat, warm the duck meat with a splash of broth in a small saucepan over medium-high heat. 
Helpful Tips:
  • Check for doneness - For poultry, I always prefer to use an instant-read meat thermometer; duck should reach 165°F in the thickest part to ensure it's cooked through.
  • Score the skin - You can score the skin lightly before cooking to help render more fat, which you can save for cooking.
  • Save the drippings - That fat on the bottom of the slow cooker is rendered duck fat. It also has natural duck juices that make a rich base for gravies or soups—don’t let them go to waste!
  • Crispy duck skin - If you want extra crispy skin, pat the duck dry again after slow cooking before broiling to remove any moisture. If needed, use a kitchen torch for extra crisping.
  • Use a wide spoon - I like to use a large spider strainer to lift the duck from the slow cooker onto a sheet to broil.

Nutrition

Calories: 401kcal | Carbohydrates: 3g | Protein: 12g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Cholesterol: 73mg | Sodium: 936mg | Potassium: 272mg | Fiber: 1g | Sugar: 1g | Vitamin A: 606IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 3mg

Yogurt Drink Recipe

This easy yogurt drink is made with kefir, sparkling water, and a pinch of salt for a light and refreshing boost. Perfect for those who enjoy drinkable yogurt with a bubbly twist and a dose of probiotics.

2 glasses of yogurt soda; one is almost full and has a straw.
Looking for more healthy beverages? 
Check out hibiscus tea recipe, Starbucks honey citrus mint tea, and protein coffee recipe.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to make
  • Cooking Method: No-cook
  • Dietary Info: GAPS, Keto, Ancestral diet
  • Tools Needed: none
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Drinkable Yogurt

I came across a Persian yogurt drink called Doogh at a local Arab market and was instantly intrigued. It never occurred to me to combine two of my favorite ingredients—kefir and sparkling water—but the ingredient list seemed simple enough. When we brought it home, I decided to recreate it with more nutrient-dense, healthier ingredients. The result was richer, more refreshing, and far better for you.

For reference, the Abali Yogurt Soda from the store lists this as the ingredients:

MILK, CARBONATED WATER, YOGURT CULTURE, SALT

To turn that into a powerhouse drink, I used whole milk kefir, mineral water, and unrefined salt, creating a much more nourishing and super inexpensive, might I add, beverage. And I think you will love it as much as we do!

image of Prepare and Nourish owner

Ingredients for Yogurt Drink

A bottle of sparkling water and organic whole milk with himalayan salt on the side
  • Kefir: I prefer whole milk plain kefir. Even better if you can find raw kefir, but at the very least, I opt for kefir that is never ultra-pasteurized, like Kalona. If you use flavored kefir, you may want to cut back on the salt.
  • Sparkling water: My go-to sparkling waters are those with natural mineral content, like Mountain Valley or Gerolsteiner (you can spot the minerals on the label). It would be a shame to use something like club soda in this probiotic-rich beverage.
  • Real salt: Another opportunity for minerals here - make sure you use unrefined salt like Baja salt, Redmond's real salt, or Celtic salt.

Substitutions and Variations

  • Sweet - Cut the salt and sweeten it with maple syrup or raw honey instead. I would dissolve the honey in a tablespoon or two of warm water first, then add it to the rest of the yogurt drink.
  • Add heat - Add a pinch of cayenne pepper or a splash of brine from fermented jalapenos.
graphic of fork and spoon connected in a plant.

Yogurt Drink Health Benefits

Like many fermented beverages, this yogurt soda drink is packed with minerals to aid hydration, probiotics from kefir to support gut health, and a touch of sea salt for balance. It’s the perfect way to quench your thirst while nourishing your body. Another great drink? You must try this kombucha recipe for another traditional fermented beverage.

Top shot of 2 yogurt sodas in a glass.

How to Make Yogurt Soda

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

Two glasses of yogurt mixed with salt.

Step 1. Combine

Divide the kefir between 2 large drinking glasses. Add ½ teaspoon of sea salt into each glass and stir to combine.

Pouring sparkling water into the yogurt glass.

Step 2. Add

Add a cup of sparkling mineral water into each of the glasses and gently stir. Enjoy immediately.

Helpful Tips

  1. Use chilled ingredients - Keep your kefir and mineral water in the fridge before preparing.
  2. Dissolve salt first - Stir in the salt first into the kefir, then add the sparkling water to avoid an explosive reaction.
  3. Adjust the salt - Start low and adjust to taste. Too much salt can overwhelm the drink, so a little goes a long way.
  4. Serve immediately - This drink is best enjoyed fresh, as the carbonation in the sparkling water will dissipate over time.
2 liquid yogurt sodas in a glass

Serving Suggestions

Doogh, the Persian yogurt drink, is traditionally served with different types of kebabs in Iran, Azerbaijan, and Armenia. The live enzymes and probiotics in the drink help aid digestion, especially when paired with rich, flavorul meats.

It's a perfect accompaniment to grilled meats, like chicken, beef, or lamb and can be enjoyed with other Middle Eastern dishes like pilafs and stews. Or you can enjoy it to balance something sweet like homemade Lara bars.

We've enjoyed it with meals as well as an nourishing afternoon treat. It's so refreshing and light yet oddly satisfying. 

More yogurt soda pairing suggestions:
2 liquid yogurt sodas in a glass

Frequently Asked Questions

How do I store leftover yogurt soda?

This beverage is best made fresh and enjoyed immediately, but if you have any leftovers, store it in an airtight jar like Weck juice jars with lids to prevent the carbonation from escaping. Store in the fridge for up to 4 days. Even if there are no more bubbles, it still retains the health benefits just without the fizz.

Can I use regular yogurt instead of kefir?

Yes, you can substitute yogurt for kefir, but you may need to add more sparkling water to achieve the same consistency. Kefir has a thinner texture and more pronounced probiotic benefit, so using yogurt will create a slightly different taste and mouthfeel.

Can I make this drink in a larger batch?

Yes, if you want to make a larger batch of this drinkable yogurt, I recommend mixing the yogurt and salt together and refrigerating it. Then, when you're ready to serve, add the sparkling water just before serving to maintain the fizz. 

Looking for more related recipes? Here are some ideas:
Did you make this Yogurt Drink? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

2 liquid yogurt sodas in a glass
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Yogurt Soda Recipe

This easy yogurt drink is made with kefir, sparkling mineral water, and sea salt for a savory probiotic-rich beverage.
Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Middle Eastern
Keyword: drinkable yogurt, yogurt drink, yogurt soda
Servings: 2 servings
Calories: 75kcal
Author: Anya @ Prepare & Nourish

Ingredients

  • 1 cup kefir
  • 1 teaspoon sea salt
  • 2 cups sparkling mineral water

Instructions

  • Divide the kefir between 2 large drinking glasses. Add ½ teaspoon of sea salt into each glass and stir to combine.
  • Add a cup of sparkling mineral water into each of the glasses and gently give a stir or two. Enjoy immediately.

Notes

Storage: It's best to enjoy this immediately as the carbonation will dissipate overtime. If there are any leftovers, store them in an airtight jar in the refrigerator for up to 4 days. 
Helpful Tips: 
  • Dissolve the salt in kefir first before adding sparkling water to avoid a chemical reaction. 
  • Chill ingredients before preparing for best flavor. 

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 1228mg | Potassium: 0.2mg | Sugar: 6g | Vitamin A: 246IU | Calcium: 184mg | Iron: 0.01mg

Homemade Cajun Seasoning

Learn how to make Cajun seasoning at home with this bold and flavorful blend of pantry spices! This homemade Cajun seasoning blend is perfect for adding a touch of heat to meat, fish, potatoes, or any other dish and comes together in minutes.

cajun seasoning in a small tulip jar on a white plate with a spoon with loose seasoning.

Cajun seasoning is a spice blend typically made with paprika, cayenne pepper, garlic and onion powder, and herbs. It's known for its bold, smoky, spicy flavor, often used in Louisiana and Southern cooking to season meats, seafood, vegetables, and rice dishes.

If you’re a fan of those bold flavors (and something tells me that you are because you are here), make sure you have the freshest, homemade Cajun seasoning on hand at all times.

Looking for more homemade staples? 
Check out dairy-free ranch seasoning, paleo taco seasoning, and French onion dip.
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Recipe Overview

  • Prep and Cook Time: 5 minutes to mix
  • Cooking Method: No-cook
  • Dietary Info: GAPS, Keto, Ancestral diet
  • Tools Needed: small bowl, small whisk, and a spice jar for storage
  • Skill Level: super-easy!

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Cajun Seasoning

One of the reasons I absolutely love this Cajun seasoning is the smoky flavor it adds to just about everything - from fish and chicken to crispy sweet potato fries. It's like an instant flavor boost (but without the toxic liquid smoke, iykyk).

What really sets it apart, though, is the tiny flakes of oregano that perfectly balance out the heat from the cayenne and smokiness from paprika.

It's the perfect mix of spice and savory, giving every bite a punch of flavor without being too overwhelming. I seriously cannot get enough of it!

image of Prepare and Nourish owner

Ingredients for Cajun Seasoning

ingredients for homemade Cajun seaoning on a white countertop.
  • Spices: smoked paprika, onion powder, garlic powder, ground cumin, and cayenne are essential in homemade Cajun seasoning
  • Herbs: dried oregano for an herby touch
  • Salt: use dry unrefined salt (not Celtic or Baja Gold as they have moisture to them)

Substitutions and Variations

  • Adjust the heat - For extra heat, add more cayenne or a pinch of crushed red pepper flakes. If you prefer a milder seasoning, reduce the cayenne pepper.
  • Experiment with herbs - Add dried thyme or basil for a twist.
graphic of fork and spoon connected in a plant.

Make it Nutrient-Dense

One of the benefits of making homemade seasonings is that you have full quality control over the ingredients. For maximum nutrition, use organic when possible and always always, always use real, unrefined salt (not the girl with the umbrella, please!).

cajun seasoning in a small weck jar on a white plate.

How to Make Cajun Seasoning

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

cajun seasoning in a small weck jar with a spoon sticking out.

Step 1. Combine

Add all ingredients to a small bowl and mix until evenly blended.

cajun seasoning in a small tulip weck jar with a golden spoon.

Step 2. Store

Transfer the mixture to an airtight container and store for up to 6 months.

Helpful Tips

  1. Use fresh spices - If your spices have been sitting in your pantry for a long time, consider replacing them. You want to use fresh herbs and spices.
  2. Make it fine - For a finer blend, you can grind the spices together in a spice or coffee grinder for a smoother texture.
  3. Freeze paprika first - I always like to freeze paprika first as soon as I bring it home from the store to destroy any potential insect eggs. Aphids looooove sweet peppers like paprika and can infest your entire spice cabinet before you know it.

Troubleshooting

  • My mix clumped up! Make sure you use dry spices (including salt) and store it completely sealed in a cool, dry place. Sometimes, this happens naturally. To break up the clumps, use a small fork or whisk to break it up.
  • My seasoning is too salty! Add some of the other spices like paprika, onion, and garlic to offset the saltiness. Or you can leave it as is but take note when using it in recipes.

Product Highlight!

Square Glass Spice Jars

I have a set of these glass spice jars. They're square-shaped, which saves space in my cabinet, and their design makes it easy to scoop out spices with a measuring spoon.

Grab yours →
square glass spice jars
💭Meal Prep Suggestion!
Scale up the recipe as much as you like but store it in the freezer if you won't use it up within 6 months. You can also slip in a bay leaf to deter aphids and mites naturally.

Serving Suggestions

This is one of those recipes that will become a staple as you use it in more and more recipes. It's great as a flavor-booster on shrimp, fish, chicken, veggies - just about anything!

It's the key flavor in my dirty rice recipe, blackened fish tacos and Cajun sweet potato fries. But there's so much more you can do with this homemade seasoning and I can't wait for you to give it a try!

cajun seasoning in a small tulip jar on a white plate with a spoon to the side.

Frequently Asked Questions

How do I store Cajun seasoning?

Store your homemade Cajun seasoning in an airtight container like a spice jar or Weck preserving jars and store it in your spice cabinet for up to 6 months. You can also freeze it for up to 2 years. It won't be frozen solid - you'll still be able to spoon out whatever amount you need but it will last much longer.

What's the difference between Creole and Cajun seasoning?

Cajun seasoning is spicier and simpler, often featuring paprika, cayenne, and garlic, with a bold, smoky flavor. Creole seasoning has a more complex mix of herbs, including basil, thyme, and oregano, creating a balanced, aromatic flavor. Both bring unique flavors to Southern and Louisiana dishes.

Why does my DIY Cajun seasoning feel too dry or powdery?

If your Cajun seasoning feels overly dry, it could be because the spices you’re using have lost moisture. Make sure to store the seasoning in an airtight container to prevent it from drying out further. If it's already too dry, lightly toast the spices in a pan to release their natural oils and enhance the flavor.

Looking for more simple DIY recipes? Here are some ideas:
Did you make this Homemade Cajun Seasoning? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

Cajun seasoning in a small weck jar on a white plate with a spoon on the side.
Print Recipe
5 from 1 vote

Homemade Cajun Seasoning

This homemade Cajun seasoning is bold and flavorful and is perfect for adding a spicy kick to your favorite dishes.
Prep Time5 minutes
Total Time5 minutes
Course: Condiment
Cuisine: American
Keyword: DIY cajun seasoning, homemade cajun seasoning, how to make cajun seasoning
Servings: 16 servings
Calories: 7kcal
Author: Anya @ Prepare & Nourish

Ingredients

Instructions

  • Add all ingredients to a small bowl and mix until evenly blended.
  • Transfer the mixture to an airtight container and store for up to 6 months.

Notes

Makes approximately ½ cup of DIY Cajun seasoning. 
Storage: Store Cajun seasoning mix in an airtight container like a mason jar with a metal lid (not plastic lid as those are not airtight) or a spice jar. Keep in a cool, dark place like a pantry or spice cabinet for up to 6 months.
Helpful Tips:
  • Use fresh spices - If your spices have been sitting in your pantry for a long time, consider replacing them. You want to use fresh herbs and spices.
  • Make it fine - For a finer blend, you can grind the spices together in a spice or coffee grinder for a smoother texture.
  • Freeze paprika first - I always like to freeze paprika first as soon as I bring it home from the store to destroy any potential insect eggs. Aphids love sweet peppers like paprika and can infest your entire spice cabinet before you know it.
  • Avoid clumping - Make sure you use dry spices (including salt) and store it completely sealed in a cool, dry place. Sometimes, this happens naturally. To break up the clumps, use a small fork or whisk to break it up.
 

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 873mg | Potassium: 34mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 418IU | Vitamin C: 0.3mg | Calcium: 10mg | Iron: 0.4mg

Dirty Rice Recipe with Chicken Liver

This healthy dirty rice recipe is a nutrient-dense, one-pot meal made with ground turkey, sausage, chicken livers, and bold Cajun seasoning. Perfect for a quick dinner, this Cajun dirty rice recipe is packed with protein and flavor, making it a comforting yet wholesome dish that's ready in under 30 minutes.

dirty rice with celery and green onions and lemon wedges in a pan on a wooden board.

Dirty rice recipe is a Louisiana dish made with rice, ground meats, chicken livers, and Cajun seasonings. The liver gives it a "dirty" appearance, while the spices and aromatics create a rich, hearty flavor. Traditionally, it was a resourceful way to use up inexpensive cuts of meat while packing in bold, spicy flavors. Isn't that just so second-nature for our ancestors?

Looking for more liver recipes? 
Check out creamy chicken livers, beef liver pate, and 30-minute chicken liver and onions.
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💡Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 30 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Gluten-free, Ancestral diet
  • Tools Needed: sharp knife, cutting board, and deep cooking pan
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Dirty Rice Recipe

If you're looking for a dish that can easily and indistinguishably sneak in liver - this one is it. With all the bold Cajun spices and flavorful ground meat, the finely minced liver blends right in. Even the most liver-averse eaters won't spot it, but they'll still get all the richness and nutrients it adds.

And if that's not enough reason to make this Cajun dirty rice recipe, how about this:

→ Nutrient-packed comfort food. Protein, iron, and flavor all in one skillet.
→ Budget-friendly and filling. A little liver stretches your meat and your dollar further.
→ Perfect for batch cooking. Reheats beautifully for easy leftovers.

image of Prepare and Nourish owner

Ingredients for Dirty Rice

ingredients for dirty rice with labels on a white countertop.
  • Meats: I like to use ground chicken or turkey, sausage, and always liver. Traditional dirty rice recipes always include chicken livers or other organ meats, so if you're going for the classic flavor - don't skip this!
  • Vegetables: yellow onion, celery, and green bell pepper give you savory flavor and crunch. You'll also need a healthy cooking fat like butter or tallow to saute the onions.
  • White rice: feel free to use either long-grain or short-grain white rice. My preference is short-grain, but make sure it's not sushi or arborio rice, where the starch content is high.
  • Broth: this will give amazing flavor to the dirty rice. If you want to tone down the flavor, use chicken bone broth but if you want to add robust flavor, I recommend going with beef bone broth. Either will work here; just depends on your preference.
  • Aromatics: DIY Cajun seasoning, garlic, bay leaves, and salt and pepper are the key flavor builders in this dish. Minced garlic also helps give a nice kick. If you don't have Cajun seasoning, you can use equal amounts of smoked paprika, garlic powder, onion powder, and a pinch of oregano.

Substitutions and Variations

  • Mix and match - Feel free to use whatever meats you have on hand. Any sausage will work (breakfast, hot Italian, etc..) and any ground meat can be subbed in for the ground turkey.
  • Spicy - Add fermented jalapenos or red pepper flakes when sauteeing the vegetables. You can also add a splash of the jalapeno brine to the broth.
  • Smoky - Add an extra dash of smoked paprika or chipotle powder for a smoky depth of flavor.
  • Veggie-loaded - Mushrooms would be a delicious addition here and you can also add zucchini, spinach, or bell peppers of other colors.
graphic of fork and spoon connected in a plant.

Make it Nutrient-Dense

When made with quality ingredients, this dish is a powerhouse of nutrients. There's mineral-rich broth and incredibly nutrient-dense chicken livers (use pastured chicken from farmers you trust), and it's packed with healthy fats, from cooking fat to sausage and more! It also helps to use homemade Cajun seasoning that's free from anti-caking agents.

a serving of dirty rice on a white plate with a large pan in the background.

How to Make Dirty Rice

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

diced onion sauteed in a dep stainless steel pan.

Step 1. Saute

In a large pan over medium-high heat, melt the butter or tallow. Add onions and cook onions until translucent and slightly browned.

sausage and ground turkey added to a deep pan with sauteed onions pushed to the side.

Step 2. Brown

Push the onions to the edges of the pan to make room in the center and increase heat to high. Add the ground turkey and sausage and cook until browned, breaking it up with a flat spatula.

chicken livers chopped on a wooden cutting board with a kinfe to the side.

Step 3.Dice

While the meats are browning, finely mince the chicken livers. I like to pat them dry with paper towel first to remove any excess moisture (as that will only cause them to steam during cooking).

chicken livers added to dirty rice recipe with sausage, onions, and ground turkey.

Step 4. Cook

Push the onions and meat mixture to the outer edges of the pan to make room in the center. Add the minced chicken liver and cook for about a minute (it cooks fast!). Combine with the rest of the meats.

bell peppers and celery added to cajun dirty rice in a stainless steel pan.

Step 5. Add

Reduce heat to the medium. To the meat mixture, add celery and green bell pepper and stir to combine. They don't have to fully cook through before adding the rice and broth in the next step.

sausage, rice, and bay leaves added to dirty rice in a stainless steel pan.

Step 6. Cook

Add rice, Cajun seasoning, minced garlic, salt and black pepper, and broth. Stir to combine. Tuck in bay leaves. Bring to a boil on high heat then reduce heat and simmer covered for 20 minutes or until the rice is cooked.

Helpful Tips

  1. Brown the meats on high heat - Don't rush the browning process and don't overstir it as it cooks. The caramelization adds richness to the dish and you want the ground meat to have brown crusty spots.
  2. Rinse rice well - Be sure to rinse your rice thoroughly to remove excess starch. This helps the rice cook up fluffy and prevents it from becoming sticky.
  3. Add ingredients in stages - Saute the onions first, then add the meats, then add the veggies, and other rest of the ingredients. Doing it in stages like this helps to build flavor.
  4. Mind the heat - Get comfortable with the burner dial because you'll be adjusting it often in this dish to really bring out the flavor. Brown on high but simmer on low.

Troubleshooting

  • My ground meats are not browning. Increase the heat a tad and avoid disrupting the meat too often. Let it sit in the pan for a minute or two (on high temp) before stirring, which helps develop a nice brown crust.
  • There's too much liquid in my rice. This is usually a result of adding too much broth or not enough rice. In either case, you can carefully strain off the excess liquid or remove the cover and allow the liquid to evaporate over heat.

Product Highlight!

Large Stainless Steel Saute Pan

I use this often for dishes like these. It's a 5.5 quart deep pan with a lid and a very heavy and thick bottom (perfect for browning those meats).

Grab yours →
stainless steel pan with a lid.
cajun dirty rice in a pan with garnish and a single serving to the side.

Serving Suggestions

This is a complete dish on its own because it has protein, carbs, and fiber. But if you wanted to serve this as a side dish, consider these options to pair it with:

Main dish: Pair Cajun dirty rice with a simple meat dish like pan-fried pork chops or salt and pepper chicken wings.

Fresh salads: A simple salad like cucumber dill salad or arugula salad with goat cheese will work here.

Condiments: You know I love including a ferment or two in all my meals. This spicy sauerkraut or pickled green tomatoes will give you all the tang you need to complement the Cajun dirty rice.

dirty rice with fresh green onions and lemon wedges in a deep pan.

Frequently Asked Questions

Can I use other organ meats besides liver?

Absolutely! Some great options are beef or chicken heart. They both have mild flavor and hold up well when finely chopped, making it a good substitute for liver in the dish. Beef or lamb kidneys have a distinct taste but can also be subbed in for liver.

How long does dirty rice last?

Store leftover dirty rice in an airtight container in the refrigerator for up to 4 days. These glass snap containers are perfect for leftovers. To reheat, add a splash of broth to restore moisture and reheat over medium heat in a covered medium saucepan.

Can I freeze dirty rice?

Yes, this dirty rice freezes well. Just keep it in an airtight container or a silicone zip-top bag, removing as much air as possible to avoid freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.

Looking for more one-pan meals? Here are some ideas:
Did you make this Dirty Rice recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

dirty rice in a large pan with a wooden spoon and green onions and lemon wedges as garnish.
Print Recipe
5 from 2 votes

Dirty Rice with Ground Turkey and Chicken Liver

This hearty dirty rice recipe is a flavorful one-pot dish made with ground turkey, sausauge, chicken livers, and Cajun seasoning. It's the perfect nutrient-dense comfort food!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: cajun dirty rice recipe, dirty rice recipe, healthy dirty rice recipe
Servings: 8 servings
Calories: 458kcal
Author: Anya @ Prepare & Nourish

Equipment

  • deep stainless steel frying pan

Ingredients

  • 2 tablespoons butter or tallow
  • 1 yellow onion, diced
  • 1 pound ground turkey
  • 1 pound ground sausage
  • 1 cup chicken livers, minced approximately ½ pound
  • 1 green pepper, diced
  • 2 celery rib, diced
  • 2 cups long-grain white rice rinsed
  • 2 garlic cloves, minced
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 3 ½ cups chicken broth
  • 2 bay leaves
  • green onions for garnish

Instructions

  • Saute: In a large pan over medium-high heat, melt the butter or tallow. Add onions and cook onions until translucent and slightly browned.
  • Brown: Push the onions to the edges of the pan to make room in the center and increase the heat to high. Add the ground turkey and sausage and cook until browned, breaking it up with a flat spatula.
  • Dice: While the meats are browning, finely mince the chicken livers.
  • Cook: Push the onions and meat mixture to the outer edges of the pan to make room in the center. Add the minced chicken liver and cook for about a minute (it cooks fast!). Combine with the rest of the meats.
  • Add: Reduce heat to medium again. To the meat mixture, add celery and green bell pepper and stir to combine.
  • Cook: Add rice, Cajun seasoning, minced garlic, salt and black pepper, and broth. Stir to combine. Tuck in bay leaves. Bring to a boil on high heat then reduce heat and simmer covered for 20 minutes or until the rice is cooked. Serve warm with fresh green onions.

Notes

Storage: Store leftover dirty rice in an airtight container in the refrigerator for up to 4 days. These glass snap containers are perfect for leftovers. 
To freeze: Keep it in an airtight container or a silicone zip-top bag, removing as much air as possible to avoid freezer burn. Freeze for up to 3 months. Thaw overnight in the fridge and reheat.
To reheat: To reheat, add a splash of broth to restore moisture and reheat over medium heat in a covered medium saucepan. 
Helpful Tips:
  • Brown the meats on high heat - Don't rush the browning process and don't overstir it as it cooks. The caramelization adds richness to the dish and you want the ground meat to have brown crusty spots.
  • Rinse rice well - Be sure to Prince your rice thoroughly to remove excess starch. This helps the rice cook up fluffy and prevents it from becoming sticky.
  • Add ingredients in stages - Saute the onions first, then add the meats, then add the veggies, and other rest of the ingredients. Doing it in stages like this helps to build flavor.
  • Mind the heat - Get comfortable with the burner dial because you'll be adjusting it often in this dish to really bring out the flavor. Brown on high but simmer on low.

Nutrition

Calories: 458kcal | Carbohydrates: 40g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 176mg | Sodium: 1087mg | Potassium: 513mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3643IU | Vitamin C: 19mg | Calcium: 35mg | Iron: 4mg

Healthy Chopped Chicken Ranch Salad

This Healthy Chopped Chicken Ranch Salad is a fresh and flavorful meal packed with protein and vibrant veggies. Tender ranch-seasoned chicken breasts on a bed of crispy romaine lettuce, juicy tomatoes, and other veggies. Drizzled with creamy ranch dressing, this salad is both wholesome and satisfying. It's perfect for lunch, dinner, or even a simple meal prep.

ranch chicken salad on a plate and a large white bowl in the background.

Love browned chicken, crispy romaine, and creamy ranch dressing? You will love this salad that ties all your favorite things in one bowl. 

Looking for more delicious salads? 
Check out La Scala Salad, Harvest Kale Salad, and Chopped Mediterranean Salad.
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Recipe Overview

  • Prep and Cook Time: 10 minutes to prep and 10 minutes to cook
  • Cooking Method: Stove-top
  • Dietary Info: Grain-free, GAPS, Low-Carb, Keto, Primal, Ancestral diet if you make your own ranch dressing with yogurt
  • Tools Needed: sharp knife, cutting board, and cast iron skillet
  • Skill Level: Easy

What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.

Reasons to Love this Chopped Ranch Salad

Salads have been getting a bad rap in the ancestral world because, supposedly, our ancestors didn't eat bowls of raw lettuce. And even though I'm a devout WAPF'er, salads are where I draw the line. (Well, that and cow brains). Large salads as meals can be nourishing and nutrient-dense (not to mention super convenient!), and this salad proves that. If we choose our ingredients wisely, this ranch chicken chopped salad will be a nutritional powerhouse that's both satisfying and delicious. Flavorful, filling, and packed with nutrients. Sign.Me.Up.

image of Prepare and Nourish owner

Ingredients

Learn how to make chicken chopped salad with simple ingredients. This easy recipe takes only 20 minutes. See the recipe card for exact quantities.

ingredients for chicken ranch salad.
  • Chicken: I used boneless skinless chicken breast but chicken thighs will work too. In a pinch, you can use leftover roast chicken meat.
  • Ranch seasoning: I love making my own dairy-free ranch seasoning but feel free to use your favorite storebrand version.
  • Veggies: Crispy romaine lettuce, cherry tomatoes, garden radishes, cucumbers, avocado, and green onions offer different contrasting textures and flavors.
  • Bacon bits: Crumbled bacon adds smoky, salty flavor and crunch, making the salad feel extra indulgent. I usually make my own bacon crumbles from pastured pork and store them in the fridge until ready to use.

Substitutions and Variations

  • Spicy - add a splash of Tabasco or Sriracha to the ranch dressing to give the salad some heat.
  • Chicken - Swap the chicken breast with another cut like boneless skinless chicken thighs or even chicken wings.
  • Crunchy toppings - Top with air fryer croutons for a crunchier topping.
graphic of fork and spoon connected in a plant.

Make it Nutrient-Dense!

One of the easiest ways to take this simple salad into a nourishing meal is to use raw cheddar, good bacon, and probiotic rich yogurt for ranch dressing. If you want to keep this budget-friendly, I would use conventional chicken breast (it's lean!) but spend a little more on bacon and cheese, which are both high in fat.

How to Make Chopped Chicken Ranch Salad

The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.

ranch-seasoned chicken on a wooden board.

Step 1. Season

Pat dry the chicken breasts with a paper towel to remove excess moisture. Cut the chicken horizontally (butterfly) to get four thin cutlets. Season with ranch seasoning until coated throughout.

browned ranch chicken on a wooden board.

Step 2. Cook

Heat the avocado oil in a large stainless steel pan over medium-high heat. When the oil is shimmering, add the chicken breasts and cook for about 4 minutes on each side, or until golden brown and cooked through. Remove from the pan and set aside to rest before slicing.

all chopped ingredients like cucumbers, radishes, and tomatoes in a white bowl.

Step 3. Chop

While the chicken is resting, assemble the salad. Wash, dry, and chop the romaine lettuce, grape tomatoes, radishes, avocado, and green onions. Add to a bowl. Add shredded cheese and bacon crumbles.

ranch dressing in a clear bowl with a whisk.

Step 4. Assemble

Slice the chicken into strips across the grain and place on top of the salad. Whisk the ranch dressing if making it at home and drizzle over the salad. Top with croutons, if desired. Serve immediately.

Helpful Tips

  1. Time saving tip - Make the chicken ahead of time and store it in the fridge. This way you can quickly assemble the salad when meal time rolls around.
  2. Food safety - Cook the chicken until the internal temperature reaches 165°F.
  3. Use leftover chicken - Roast or leftover grilled chicken works great for this salad. If you want to reheat it, toss it in the ranch seasoning and cook on a skillet with butter until crispy.
  4. Dry the lettuce well - Make sure you wash and dry the lettuce well to remove all dirt and moisture. I run it through a salad spinner, then spread it out on a clean kitchen towel to absorb excess moisture. The salad dressing will not stick to the lettuce is there is any moisture.

Essential Chopped Salad Tools

Here's what you'll find helpful for this salad:

  • Large salad bowl: I love a good salad bowl. Make sure there's plenty of room to toss the salad.
  • Wide-mouth jars: Unusual item for a salad recipe (stay with me here) but these are great for meal prepping for the week. Toss all the salad ingredients starting with the dressing on the bottom, followed by chicken, and veggies. 
💭Meal Prep Suggestion!
Cook the chicken in advance and store it in an airtight conatainer in the fridge for up to 3 days. Chop all the veggies ahead fo time and keep them in separate containers to maintain freshness. When ready to serve, combine the ingredients and add the dressing.
chopped lettuce and other veggies in a white bowl with ranch seasoned chicken on the side.
Helpful and related recipes to make this recipe:

Serving Suggestions

We love serving this salad as a light meal during the warmer months. In the winter, I will often serve it with a light soup, such as chicken noodle soup or porcupine soup with chicken meatballs.

If you wanted a more heftier meal, consider these options:

Main dish: Pair ranch chicken salad with easy shepherd's pie or lazy cabbage rolls.

Condiments: Don't forget to include ferments like fermented jalapenos for a zesty kick of spice and natural probiotics.

ranch chicken on top of crispy salad on a white plate.

Frequently Asked Questions

How long does ranch chopped chicken salad last in the fridge?

This salad is best enjoyed fresh, but you can store leftovers in the fridge for up to 2 days. These glass snap containers are perfect for leftovers. Keep the dressing separate until you're ready to eat to prevent the salad from becoming soggy.

Can I use other types of lettuce in this salad?

Absolutely! Try green leaf or red leaf lettuce for a pop of color. Bibb lettuce is also a great option. You can also use spring mix in a pinch. I would avoid spinach or arugula because they can overpower the flavor profile.

How can I make the ranch dressing?

Use this Greek yogurt Ranch dressing recipe to make a quick and easy dressing to dress this salad. It's made with Greek yogurt, sour cream, mayonnaise, ranch seasoning, and lemon juice. 

Did you make this Ranch Chicken Chopped Salad? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚

Printable Recipe

ranch chicken on crispy salad on a white plate.
Print Recipe
5 from 1 vote

Ranch Chicken Chopped Salad

Tender ranch-seasoned chicken is on a bed of chopped romaine, cherry tomatoes, avocado and other veggies tossed with a creamy ranch dressing.
Prep Time10 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time25 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: chopped ranch salad, chopped summer salad, ranch chicken salad recipe
Servings: 4 servings
Calories: 443kcal
Author: Anya @ Prepare & Nourish

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts 1 chicken breast
  • 1 tablespoon ranch seasoning
  • 2 tablespoons avocado oil

Salad

  • 1 large romaine lettuce head
  • 1 cup cherry tomatoes
  • 1 medium cucumber
  • ½ avocado
  • ½ cup radishes
  • 2 sprigs green onions
  • ½ cup ranch dressing
  • ¼ cup shredded cheddar cheese
  • ¼ cup bacon crumbles

Instructions

  • Season: Pat dry the chicken breast with a paper towel to remove excess moisture. Cut the chicken horizontally to butterfly to get two thin cutlets. Season with ranch seasoning until coated well.
  • Cook: Heat the avocado oil in a large stainless steel pan over medium-high heat. When the oil is shimmering, add the chicken breasts and cook for about 4 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F. Remove from the pan and set aside to rest before slicing.
  • Chop: While the chicken is resting, assemble the salad. Wash, dry, and chop the romaine lettuce, grape tomatoes, radishes, avocado, and green onions. Add to a bowl. Add shredded cheese and bacon crumbles.
  • Assemble: Slice the chicken into strips across the grain and place on top of the salad. Whisk the ranch dressing if making it at home and drizzle over the salad. Serve immediately.

Nutrition

Calories: 443kcal | Carbohydrates: 10g | Protein: 31g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 98mg | Sodium: 955mg | Potassium: 783mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1042IU | Vitamin C: 18mg | Calcium: 88mg | Iron: 1mg