chicken broth (steps in the right direction!)

May 5, 2010

for no good reason, i spent a long time being intimidated by making chicken broth! i knew i *should* try it and would be so glad once i did; but i put it off for the longest.

finally, last year, i took the plunge. and i have to say: IT IS SO EASY!!

seriously, so simple. you can’t really mess it up. there is no “right way” but a general method that is used and tweaked; for example, some people make broth with just the bones, others add vegetables. some add a specific type of veggies; others add whatever has been “composted” and discarded in their kitchen over the week.

there is no way to mess this up and there are innumerable benefits, so i encourage you: give it a try!

Chicken Stock (recipe adapted from Sally Fallon, Nourishing Traditions as well as my dear friend jessica!)

* one whole, free range chicken (and mine has already been cooked and eaten; i use the ‘carcas’)

*4 quarts cold, filtered water

*2 tbsp vinegar (i use raw apple cider vinegar)

*1 large onion, chopped up

*a few carrots, peeled and chopped

*a few celery sticks, chopped

* 1 small bunch parsley

add everything except parsley to a stainless steel stock pot and allow to stand for 30 min-1 hour. then, bring to a boil, and remove scum that rises to the top. reduce heat, cover and simmer for at least 6 hours (up to 24 hours … the longer it simmers, the deeper the flavor. i like to let it simmer overnight, or for the day while i’m gone).

simmering away ...

about 10 minutes before you are finished simmering, add parsley (which adds minerals to the broth).

when finished, pour stock through a strainer in to a bowl to remove bone fragments.

strange pic but this step was always hard for me to visualize, so here it is: straining the broth in to a bowl

then i pour it in to glass jars for storing, being sure not to seal and refrigerate until the broth has completely cooled. you can store this in the refrigerator or freeze (i’ve poured in to ice cube trays to freeze – the popped out of trays in to bag to keep in freezer).


this broth tastes so good “straight” … very healing and soothing to the gut. i use it often; instead of water when cooking rice, quinoa, etc; as a base for soup, etc. it is truly delicious!

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