Chicken Broth

Flu season is upon us as I am not so gently reminded to get a flu shot every where I go.  No thanks, I'll pass...


Instead, I need to stock up on oh-so-good-for-you-and-tasty-too homemade chicken stock!  Chock full of vitamins and minerals needed to boost your immune system, and it can be used for so many things:

• a base for numerous soups/stews
• mashed potatoes
• making rice
• pour it over dried out leftovers when reheating
• ...the list goes on...

Sure it takes time, but most of that time is inactive time, meaning you can do laundry, read to your children, sleep...whatever it is that you do while something is quietly simmering on the stove and releasing a delicious, intoxicating aroma throughout your house.  And best of all, it's WAY cheaper (and obviously healthier) to make your own broth than buy it from the store!

This recipe is pretty much from Weston A. Price:  http://www.westonaprice.org/food-features/broth-is-beautiful

Homemade Chicken Broth:

*You need a large stockpot*

Rinse your whole, free-range, farm-raised chicken (remove the gizzards and stuff inside) and place in a stockpot.  (Optional:  Cut the wings and neck into several pieces and add chicken feet as well)  

I will also be adding a chicken carcass from my last batch of broth to add more minerals. Bones can be reused over and over until they disintegrate when pressed between your thumb and forefinger. 

Add a gallon of cold, filtered water to the pot along with 2 Tbsp of Apple Cider Vinegar, 1 coarsely chopped onion, 2 peeled and coarsely chopped carrots, and 3 coarsely chopped celery stalks.  You can also add a couple of bay leaves and some peppercorns for added flavor.  Let it stand for 1 hour.  Then bring to a full boil and remove the scum that rises to the top.  Cover and simmer for 6-8 hours (the longer the better!).  In the last 10 minutes, toss some fresh chopped parsley into the broth for some added minerals.

Remove the chicken, bones, and veggies from the broth and let the broth cool until the fat rises and congeals on the top.  Remove that.  (Don't forget that step...it makes for some greasy soup if you use it!)  I pour my broth in 2-3 cup amounts into Mason Jars and then freeze them.

Remove the chicken from the bones and you've got cooked chicken for a variety of other recipes!