Homemade Chicken Broth

Today I am taking a break from the sweet recipes that I have been sharing to offer something a little more nourishing.  Although all the treats that I have shared these past couple of weeks do use wholesome sweeteners and other ingredients, they should still be eaten in moderation and should not replace the more nourishing aspects of our diet.

So today, I am sharing about one of my favorite kitchen staples – Chicken Broth!  So versatile, so frugal, so nourishing, so delicious!  What more could you ask for?

Homemade chicken broth (or chicken stock) is loaded with easily absorbed minerals, such as calcium, magnesium and potassium.  Known as “Jewish penicillin” it is also a valued treatment for the flu and colds.  Have you ever wondered why chicken soup is a common comfort we give to those who are sick?  There is a legitimate reason!  The chicken broth in the soup is a natural soother, relaxer, and healer!  Consider this:

Why is chicken soup superior to all the things we have, even more relaxing than “Tylenol?”  It is because chicken soup has a natural ingredient which feeds, repairs, and calms, the mucous lining in the small intestine.  This inner lining is the beginning or ending of the nervous system.  It is easily pulled away from the intestine through too may laxatives, too many food additives…and parasites.  Chicken soup…heals the nerves, improve digestion, reduces allergies, relaxes and gives strength.  (Hanna Kroeger, Ageless Remedies from Mother’s Kitchen via Nourishing Traditions pg 124)

Making homemade broth is so easy, and it is so much cheaper and healthier than buying it from the store.  Most commercial broths are full of MSG, are overloaded with sodium, and are not prepared properly.  The actual hands on time that it takes to make you own broth is very minimal, and you can feel good in knowing that you are providing your family with nourishing and delicious chicken broth for mere pennies compared to what you would pay for store-bought broth.

I used to be very intimidated at the thought of making homemade broth – it just seemed like it would be so complicated!  Once I finally took the plunge and just made the broth, I realized that it was, seriously, the easiest thing ever.  Just throw some chicken, vegetables, and cool water into a pot and let it simmer for several hours.  That’s all it takes.  Less than 10 minutes of hands on time!

Homemade Chicken Broth

Ingredients*:

• 1 whole chicken (preferably free- range) OR a mix of leftover chicken bones and/or uncooked chicken on the bone (Approx. 2-3 lbs)
• 2-3 tbsp vinegar
• Cool, filtered water – enough to fill your pan or crockpot
• 3 organic carrots, scrubbed and very coarsely chopped
• 3 organic celery sticks, scrubbed and very coarsely chopped
• 1 large onion, peeled and cut in quarters
• 2-3 garlic cloves, peeled and cut in half (optional)
• 1 bay leaf (optional)
• 8-10 black peppercorns (optional)

*Note:  The ingredients to chicken broth are really, very flexible.  Sometimes, I only use leftover bones from a dinner of drumsticks.  Sometimes, I use a whole chicken that hasn’t yet been cooked.  Other times, I use a combination of uncooked chicken on the bone and leftover bones.  Every time we have a roast chicken for dinner, I ALWAYS make broth out of the leftover carcass.  It always turns out great using all of these variations. 

For the absolute best flavor, I do think that a mix of leftover bones and uncooked chicken on the bone is the best way to go.  However, if I don’t have both of these on hand, I don’t worry about it and it still turns out fine.  The most important thing is to use chicken on the bone, because the bones is where all of the calcium and other minerals are!

The amount of vegetables and water that you use is also very flexible.  This recipe approximates what I usually aim for, but again, it doesn’t have to be exact.  I always use the ingredients listed as optional for additional flavor, but they are not essential.

Preparation:

You can make your broth either in a large stock pot (mine is 8 quarts) or a crockpot (mine is 6 quarts).  Either one works equally well, but I usually prefer using my crockpot.

Place all ingredients in your stock pot or crockpot.  Fill almost to the top with cool water.  Let stand for 30-60 minutes.  The vinegar will act to bring out more minerals from the bones during this time.

Bring to a boil and remove the scum that rises to the top.  Reduce heat, and simmer, covered for anywhere from 4-24 hours.  I usually shoot for around 6-8 hours or overnight in my crockpot.

Remove the chicken or chicken pieces, and set aside to cool.  (Once they are cool, remove the meat to use in chicken salad, tacos, casseroles, etc.) 

Strain the broth into a large bowl.  Discard the vegetables and bones.  Allow broth to cool in the refrigerator.  Once it is cool, remove the fat that has congealed on top and divide between smaller containers. 

I usually freeze my broth in 2 cup amounts to have on hand for soups, to cook rice or pasta, to make sauce or gravy, etc, etc! 

*Note:  When using your homemade broth in recipes, you will most likely have to add additional salt.  Commercial broths are full of sodium and MSG which add a lot of flavor, so feel free to salt your homemade broth to taste when cooking with it!  I use Redmond’s Real Salt, which is a sea salt that is full of essential trace elements and very delicious!

Enjoy!

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