My favourite broth would have to be chicken broth – the taste is sweet and delicious to drink alone or to add to most foods. It’s highly nutritious, easy to make AND you can save time by cooking a whole chicken then having dinners/lunches sorted for the week.
Broth is one of the most nourishing foods you can eat! It’s easily digestible, nutrient dense and an incredible rich source of minerals – boosting immunity and lining our digestive tract. It is especially valuable as it contains gelatine which enables food to be digested more easily – which is why it is perfect to add to everything! I like to cook my grains in chicken broth also (quinoa/rice/polenta/couscous) for added flavour and digestion.
Ingredients
- 1 chicken preferably organic
- 1 bag chicken feet/necks
- 2 carrots chopped
- 2 sticks celery chopped
- 1 brown onion chopped
- herbs (I used the celery stalks, parsley, thyme, sage and bay leaves)
- 2 tbsp apple cider vinegar
- black peppercorns
Method
- Add all ingredients to a large pot or slow cooker and fill with water until covering.
- Bring to just below boiling point then reduce to a simmer. Cook for 2 hours then remove chicken (check that it is cooked through) – remove meat from the chicken and place the carcass back into the pot. The meat can then be eaten or stored in the fridge for 3 days.
- Simmer for 12-24 hours (you may have to top up the water a few times as it evaporates, if you don’t the broth will be more gelatinous but you will have less of it).4. Strain the stock and discard solids.
- Cool to room temp then place in airtight containers/ice cubes.
