Chicken Broth – Recipe

If you would have told me that I would be making my own chicken broth a few months ago, I would have laughed at you.  It just sounds so time-consuming and like so much hassle.  But Shannon’s been telling me, “You have to try it!!”  So finally I caved.  :)

 

Chicken broth has so many minerals since it is made from the bones.  Read Nourishing Traditions by Sally Fallon to get more insight into this!

 

You start out by making a whole roasted chicken.  I know, I never thought I’d be doing that either!  But Shannon swore it was simple, so one day I got a whole chicken and gave it a shot.  Honestly, the recipe calls for onion and rosemary, but usually when I make my chicken I just use the olive oil, salt, and pepper!

 

So here are the directions for the broth:

 

Chicken Broth
 
Ingredients
  • Whole leftover chicken
  • 2 tablespoons of vinegar
  • 10-12 cups of water
  • 1 teaspoon of sea salt
Instructions
  1. After you've made your whole chicken (and used the meat for dinner or whatever), pull the remaining chicken off the bones. Save the extra meat for another meal!
  2. Put what's leftover from the chicken (bones, etc.) into your crockpot. Pour all the juices that collected in your pan while you were baking the chicken into the crockpot as well.
  3. Add vinegar, salt, and water to your crockpot. The vinegar helps pull the minerals out of the bones and into the broth.
  4. Put on the lid, and cook on low overnight! I let mine go for at least 10 hours.
  5. In the morning, pour it all through a strainer to get the broth, and get rid of the rest! You've just made homemade chicken broth!

 

 

Chicken Broth

 

*Note: For the batch pictured, I had several sprigs of fresh rosemary in my crock pot while making the broth, so it’s more amber-colored than when I don’t use the rosemary.

 

*Additional Note:  Sally Fallon says that she adds parsley about 10 minutes before the broth is finished.  It provides additional mineral ions.  I might give this a try next time!

 

I usually freeze it in roughly 14 oz increments, about the size of a can of chicken broth.  That way, when I have a recipe that calls for a can of broth, I just unfreeze one container!

 

This is delicious.  Use it in recipes or cook your rice or noodles in it.  You can totally taste the difference in your food, and it’s so good for you!

 

One other note, I would definitely make sure you are using a healthy chicken for this – I would not use a caged, over-plumped, antibiotic-fed chicken for this.  Look for free-range.  :)

Related Posts Plugin for WordPress, Blogger...

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: