Basic Chicken Broth Recipe Video
Join us @ www.helladelicious.com. "Chicken Broth 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 many laxatives, too many food additives...and parasites. Chicken broth...heals the nerves, improves digestion, reduces allergies, relaxes and gives strength." -Ageless Remedies from Mother's Kitchen by Hanna Kroeger
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings5
Main IngredientChicken
Ingredients
1 whole free range chicken or 2-3 pounds of bony chicken parts
gizzards and feet from one chicken
4 qts cold filtered water
2 T vinegar
1 lg onion, chopped
2 carrots, chopped
1/2 bunch of celery, chopped
1 bunch parsley
black peppercorns (optional)
bay leaf (optional)
coriander seeds (optional)
pau d'arco (optional)
cinnamon (optional)
Directions
If you can get ahold of a chicken with head and feet on all the better as they are full of gelatin.
Cut the chicken into several parts, place in large stainless steel pot with the water, vinegar and all vegetables except parsley. Bring to boil, and remove scum that rises to the surface. Reduce heat and add spices. Cover and cook on low heat for 6-24 hours. The longer the better.
Add the parsley 1 minutes before finishing to add more minerals and ions to the broth.
Remove any meat from the carcass to use for chicken salads etc. Cool the broth and skim of the fat to use for other cooking. Stock can be frozen or refrigerated.
Cut the chicken into several parts, place in large stainless steel pot with the water, vinegar and all vegetables except parsley. Bring to boil, and remove scum that rises to the surface. Reduce heat and add spices. Cover and cook on low heat for 6-24 hours. The longer the better.
Add the parsley 1 minutes before finishing to add more minerals and ions to the broth.
Remove any meat from the carcass to use for chicken salads etc. Cool the broth and skim of the fat to use for other cooking. Stock can be frozen or refrigerated.
