Homemade Chicken Broth
Homemade Chicken Broth
There are many autoimmune and healing-focused diets that talk a lot about sipping chicken broth to soothe and heal the gut.- not to mention the benefits when you are just feeling under the weather! We sip this when we aren’t feeling well and need a boost with something full of nutrients and goodness. Plus it tastes great, much better than the store-bought brands, which typically have a lot of additives and sugar, even the organic brands!
Once you can get this broth into your cooking rotation, you will be happy because it makes all of your dishes taste so much better! This broth can be used when making creamy bean dishes, White Bean Chili and of course, Chicken Soup with Veggies. We roast or rotisserie a chicken once a week and after we make the chicken, I place the carcass and parts straight into the crock pot knowing in the next few days, I will make it into broth. If I am firing on all cylinders, I will chop the necessary veg while I am making dinner that night and the broth is as good as done and ready to go whenever I plug in the crock pot. This recipe will make about 5-6 cups of chicken broth.
Ingredients:
Carcass and parts of a 4-5 pound chicken
1 large yellow onion, peeled and quartered
4 carrots, peeled and halved crosswise
3-4 celery stalks with leaves, cut into thirds
20 sprigs fresh flat-leaf parsley if you have it - if not 1 TBSP dried parsley works too
3-4 bay leaves
1 tsp turmeric (make sure your spices have to added or hidden starches)
Sea salt to taste (I often wait to season it with salt until I am using it and can season accordingly).
Directions:
Place the chicken parts, onions, carrots, celery, parsley, turmeric and bay leaves in a medium to large slow cooker or stock pot - about 8-10 quarts.
Add enough water to cover the chicken parts and vegetables by an inch or so.
Turn the slow cooker on low for a minimum of 6 hours and up to 12 hours.
Once ready, turn the crock pot off and wait until the pot is cool enough to handle.
Strain the chicken parts and veg through a colander.
Once it is cooled down, place in the refrigerator where it should keep for 4-5 days. This freezes wonderfully in small containers or ice cube trays so you can use the broth as needed.