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A non | B non | O non | AB non

Blood Type Diet Recipe


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Contributed by: Dr. PepperAdded: Sep 22, 2010 at 10:37 AM


Basic homemade stock, for use in soups, stews, braises or other recipes, or as a standalone, simple broth. Recipe may be used for either turkey or chicken, depending on which is compliant for your type. Makes approximately 1 gallon of stock.

Best Used By Blood Types:
  • Type A (5 beneficials)
  • Type A Non Secretor (3 beneficials)
  • Type AB (3 beneficials)
  • Type AB Non Secretor (3 beneficials)
  • Type B (2 beneficials)
  • Type B Non Secretor (3 beneficials)
  • Type O (2 beneficials)
  • Type O Non Secretor (3 beneficials)

  • Soups and Broths

  • 6 pounds of turkey bones/parts: necks, backs, whole carcasses, feet (no more than approx 1 pound of feet); [variation: chicken bones, necks, backs, feet]
  • 3 cups onion (rough chop) [variation: 2 cups leeks, 1 cup onion]
  • 2 cups carrots (rough chop)
  • 2 cups celery (rough chop)
  • stems from one bunch of flat leaf parsley (optional)
  • 1 Tablespoon sea salt
  • 1 bay leaf
  • 4 quarts cold water
  • ice cubes (enough to cool broth down; up to 8 cups)

How to make it:
  1. Rinse bones and feet thoroughly under cold running water and remove all organ remainders and blood.
  2. Place bones and feet in large stockpot and cover with cold water.
  3. Bring SLOWLY to a GENTLE simmer, skimming scum from top continuously.
  4. Once at a simmer and most scum has been removed, add ice cubes to reduce temperature.
  5. Once ice has melted, remove as much fat and other scum as possible.
  6. Add remaining ingredients: onions, carrots, celery, parsley stems, salt and bay leaf.
  7. Bring slowly to a gentle simmer again, skimming scum from top as best as you can, trying to avoid skimming vegetables out of stock.
  8. Continue to simmer GENTLY for approximately 1 hour, skimming every few minutes, as needed.
  9. Remove from heat and let rest for 15 minutes or so.
  10. Place fine mesh strainer on top of large container that stock will go into.
  11. Ladle (not pour) stock from pot into fine mesh strainer.
  12. Do not push stock through strainer or stock will become cloudy.
  13. Leave cloudy stock with impurities (at bottom of stock pot) in stock pot and discard.
  14. Let stock cool to room temperature or cool container in ice bath.
  15. Store in refrigerator for up to 3 days or freeze for up to 3 months.

Blood Type Diet Analysis:

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Onion (Red/Spanish/Y... 1 ,2 B B N N N B B B
Celery/ Celery Juice 2 ,3 B N B B N N N N
Turkey 2 N B B B N N N N
Carrot 2 ,3 B N N N B B N B
Parsley 2 B N B B B B B B
Sea Salt 2 N N N N N N N N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Meat Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Chicken 2 N N A A A A N N

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Leek 1 ,2 B B N N N N A A

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients with a high glycemic index.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.

    Please Note:

    There are several cookbooks based on the Blood Type Diet that are available in print:

    Cook Right
    For Your Type

    Cookbook Type A

    Cookbook Type AB

    Cookbook Type B

    Cookbook Type O
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