- Joined
- Aug 3, 2014
- Messages
- 227
Hey
I know there are loads of recipes around. But I have been experimenting, and this recipe is the best I have found so far:
Chicken Broth Ingredients:
A selection of raw chicken meat containing the bones OR just raw bones if you can source them.
Make sure you get bones fit for human consumption; as some are sold for pet food only.
Best places are: supermarket meat departments, deli, butcher, and Asian grocers in specialized places like Chinatown.
Butchers will chop down a chicken if you ask them - also instructional videos on YouTube. Or better still buy pre-cut. You can leave intact if you have a big pot.
(i.e.) loose bones, necks, backs, wing tips, drumsticks, chicken feet, whole raw chicken, or a chicken carcass.
It is easier to leave the skin on – or you can remove some or all of it – your choice.
Try to use certified organic or free range chicken if possible.
-------------------------
ALSO:
1/4 cup raw apple cider vinegar (use a brand with the Mother intact)
1 large raw brown onion, coarsely chopped
1 - 2 bulbs of raw garlic, peeled and mashed
2 - 3 raw carrots, coarsely chopped
2 - 3 raw celery stalks (and leaf top; if organic), coarsely chopped
2 dried bay leaves
5 - 10 white or black peppercorns
1 bunch of fresh parsley
Dried astragalus or dried burdock root slices (optional)
Enough (filtered) cold water to cover everything in the pot - plus a little extra to make up for any evaporation.
Instructions:
Place all of the chicken in a large stainless steel * stockpot with the water along with the apple cider vinegar and the vegetables (except the parsley).
* I don’t use a stockpot - I use an electric slow cooker
Let stand for 1 hour. The apple cider vinegar will help to draw the minerals out of the bones.
Bring to the boil, and remove any scum that rises to the top with a slotted spoon. If you are using an electric slow cooker you won’t get any scum – so you can skip this part.
Once boiling, add the bay leaves and peppercorns, and astragalus or burdock root (if using).
Then reduce heat to lowest setting, cover with lid and simmer for 6 to 48 hours.
If using a stockpot on the stove top, you will need to supervise pot for the entire time to ensure nothing boils over or boils dry.
But if using an electric slow cooker; simply bring to boil, then turn down to lowest setting, cover with lid, walk away and return XXXX hours later when ready. Although I cannot resist checking on it every few hours as it smells so good!
The longer you cook it the richer the flavour will be. I am doing mine for a full 24 hours. Normally will put on at 6pm on a Saturday night and finish 6pm on the Sunday night.
Thirty minutes prior to the stock finishing time - add the parsley.
I also add chopped cabbage and kale at this time – although this was not in the original recipe. All the additional nutrients will be good for me and they certainly help to enrich the flavour more.
When time up. Remove from heat. Allow to cool. Then strain the broth a couple of times through a sieve to ensure all small splinter bones (and chicken feet toenails!) have been removed.
Dispose of all the chicken and vegetables. Not safe for humans or pets to eat because of splintered bones.
Store liquid broth in fridge and re-heat on stove (not microwave) or drink cold when required. It should be made fresh every few days for best nutritional benefits and taste. Or freeze for later use in soups.
I am finding this broth to be simply excellent for UC. I can drink it for three days running but then I need a rest. One pot lasts for three days so this works out perfectly for me.
It is actually very yummy.
I know there are loads of recipes around. But I have been experimenting, and this recipe is the best I have found so far:
Chicken Broth Ingredients:
A selection of raw chicken meat containing the bones OR just raw bones if you can source them.
Make sure you get bones fit for human consumption; as some are sold for pet food only.
Best places are: supermarket meat departments, deli, butcher, and Asian grocers in specialized places like Chinatown.
Butchers will chop down a chicken if you ask them - also instructional videos on YouTube. Or better still buy pre-cut. You can leave intact if you have a big pot.
(i.e.) loose bones, necks, backs, wing tips, drumsticks, chicken feet, whole raw chicken, or a chicken carcass.
It is easier to leave the skin on – or you can remove some or all of it – your choice.
Try to use certified organic or free range chicken if possible.
-------------------------
ALSO:
1/4 cup raw apple cider vinegar (use a brand with the Mother intact)
1 large raw brown onion, coarsely chopped
1 - 2 bulbs of raw garlic, peeled and mashed
2 - 3 raw carrots, coarsely chopped
2 - 3 raw celery stalks (and leaf top; if organic), coarsely chopped
2 dried bay leaves
5 - 10 white or black peppercorns
1 bunch of fresh parsley
Dried astragalus or dried burdock root slices (optional)
Enough (filtered) cold water to cover everything in the pot - plus a little extra to make up for any evaporation.
Instructions:
Place all of the chicken in a large stainless steel * stockpot with the water along with the apple cider vinegar and the vegetables (except the parsley).
* I don’t use a stockpot - I use an electric slow cooker
Let stand for 1 hour. The apple cider vinegar will help to draw the minerals out of the bones.
Bring to the boil, and remove any scum that rises to the top with a slotted spoon. If you are using an electric slow cooker you won’t get any scum – so you can skip this part.
Once boiling, add the bay leaves and peppercorns, and astragalus or burdock root (if using).
Then reduce heat to lowest setting, cover with lid and simmer for 6 to 48 hours.
If using a stockpot on the stove top, you will need to supervise pot for the entire time to ensure nothing boils over or boils dry.
But if using an electric slow cooker; simply bring to boil, then turn down to lowest setting, cover with lid, walk away and return XXXX hours later when ready. Although I cannot resist checking on it every few hours as it smells so good!
The longer you cook it the richer the flavour will be. I am doing mine for a full 24 hours. Normally will put on at 6pm on a Saturday night and finish 6pm on the Sunday night.
Thirty minutes prior to the stock finishing time - add the parsley.
I also add chopped cabbage and kale at this time – although this was not in the original recipe. All the additional nutrients will be good for me and they certainly help to enrich the flavour more.
When time up. Remove from heat. Allow to cool. Then strain the broth a couple of times through a sieve to ensure all small splinter bones (and chicken feet toenails!) have been removed.
Dispose of all the chicken and vegetables. Not safe for humans or pets to eat because of splintered bones.
Store liquid broth in fridge and re-heat on stove (not microwave) or drink cold when required. It should be made fresh every few days for best nutritional benefits and taste. Or freeze for later use in soups.
I am finding this broth to be simply excellent for UC. I can drink it for three days running but then I need a rest. One pot lasts for three days so this works out perfectly for me.
It is actually very yummy.
