Nutrition. Education. Transformation.

Homemade Chicken Broth

October 25, 2010

 

  • 1 whole free-range organic chicken (3-4lbs) (Add chicken feet* when possible)
  • 2 TB apple cider vinegar
  • 5 quarts water
  • 1 large yellow onion chopped
  • 1 leek chopped
  • 4 large carrots chopped
  • 4 celery stalks chopped
  • 4 small red potatoes
  • 2 Japanese sweet potatoes
  • 8 juniper berries
  • 2 bay leaves
  • 6 cloves of garlic
  • 1 bunch parsley

 

Place chicken, water, vinegar and vegetables except parsley in a large pot and let sit for 30 min to 1 hour. Bring to a boil then down to a very low simmer for 7-12 hours. The longer you let it go the richer the broth. In the last ten minutes, add parsley. Turn off heat, let cool and then strain. You can eat this soup for the next 4 to 5 days , or strain it and keep the leftover chicken and add to a soup or save it for other dishes. Broth will keep for 5 days in the refrigerator,and several months in the freezer.

 

*Chicken feet are full of gelatin. Gelatin rich broth aids digestion, allows the body to utilize proteins more efficiently, and has been used successfully for anemia, diabetes, muscular dystrophy, cancer, hyperacidity, colitis and Crohn’s disease.

 

If I could choose one thing to add to everyone’s cooking repertoire, it would be making your own chicken, beef, lamb, or fish broth. There is absolutely nothing made commercially that is near comparison of a homemade broth which is one of your richest sources of accessible nutrients. Broths made with marrow bones and knuckle bones are especially rich in calcium. Make soups, cook grains and make sauces with the broth for a variety of meals.

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