Chicken Broth

Here’s an easy recipe for chicken broth that’s high in minerals, collagen and glycine. To read about its astounding health benefits see: Bone Stock. Enjoy it straight as an energy tonic or add it to soups, stews and sauces.

The longer you cook the bones, the more minerals are extracted; however, excessive cooking and/or high heat may result in a thin broth. Not to worry; whether or not in gels, your stock will be both delicious and healing. When a stock includes a good amount of skin and/or chicken feet, then 12 hours of cooking typically yields a thick broth; otherwise cook for up to 24 hours.

Yield: Approximately 3 1/2 quarts

Chicken or Turkey Stock
2-3 pounds raw or cooked poultry pieces, or carcasses including the skin and/or 2 blanched and de-clawed feet
4 quarts water
1 tablespoon apple cider vinegar
1 teaspoon sea salt
Optional vegetables; chopped: 2 carrots, 1 onion, and/or 2 celery stalks
Optional seasonings: 2 bay leaves, 2 garlic and/or 1 4-inch strip kombu seaweed

Place the bones in large, non-reactive stockpot or slow cooker. Non-reactive pot is important when making stock. because vinegar, salt and the long simmering needed for a good broth hastens the degeneration and pitting of stainless steel. Your best broth pot options as either a slow cooker with a ceramic insert or a ceramic pot as pictured.

Ceramic Pot for Broth
Roasted Chicken Carcass in Ceramic Dutch oven

Add the water, vinegar and salt. (For a clear stock, let this rest for 30 minutes and then slowly bring to a gentle simmer.) Bring almost to a boil, reduce heat and simmer for 5 minutes with the lid off. Skim off and discard any brown scum (soluble protein) that rises to the surface. Hold at a very low simmer for 12 to 24 hours. The last 2 to 4 hours or so, add optional vegetables and flavoring agents.

When the stock is cool enough to work with remove the bones with tongs or a slotted spoon. Set aside those that are still firm for use in a second batch of broth. Strain the broth through a fine sieve or a double layer of cheesecloth into a heatproof bowl. Pour into containers and refrigerate, tightly covered, for up to five days; or freeze for several months.


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