This is so easy it ought to be criminal.
Roast a quartered chicken (I used a happy, free-range, organic chicken from The Healthy Butcher) at 350 degrees for 45 minutes, then broil for 5 minutes to crispify the skin. If you want, sprinkle some coarse sea salt and a spice rub on the skin first. Yummo.
Take all the meat off the bones and dice it, then put the bones in a stock pot and add water to cover.
What? You want to add an onion? Garlic? I didn’t, but you can.
Boil the hell out of it for an hour or more… I bring it to a boil in the morning, leave it simmering during breakfast, turn of the heat then bring it back up to a boil at night.
Grab some clean glass almond butter jars, and fill each about halfway with diced chicken, then fill the other half with fresh or frozen chopped spinach (or chard, or bok choy, or rapini… I won’t judge your choices). Ladle hot broth in to about an inch below the edge of the jar. Sprinkle in some salt, wheat free soy sauce, or lemon juice. Screw the lid on and stick it in the freezer.
Wala! A perfectly Paleo, low carb, deeeelish frozen dinner for some chilly evening when you have no time to cook. Just pop the top off and stick the jar in the microwave.
