I have so many fond memories of chicken broth from my childhood – we always had a small bowl of broth before dinner in winter, mum said it would make us stronger! Mum’s always know best :). I now do the same with my family, once a week I will have a large stockpot of broth slowly cooking away on the stovetop. This recipe is taken from Sally Fallon’s “Nourishing Traditions”. Adding Apple Cider Vinegar helps draw out the calcium and other minerals from the bones, making the broth that tad more nutritious.
There are so many ways to eat broth – you can have it on its own in a cup, with an egg whisked in or with some added vegetables, ginger, and some shredded roast chicken, you can also add it to dishes for flavour.
- 1.5kg of bony chicken parts, such necks, breastbones, wings and carcass
- 2 tablespoons of apple cider vinegar
- 1 large onion, roughly chopped
- 2 carrots, roughly chopped
- 3 celery stalks, roughly chopped 1 teaspoon of black peppercorns
- 1 cup of fresh parsley
- 4 sprigs of thyme
- 1 clove
- Place the chicken pieces into a stockpot or large saucepan.
- Add the vegetables, onion, and herbs except for the fresh parsley.
- Pour in the 4 litres of water and Apple cider Vinegar. Let stand for 30 minutes.
- After 30 minutes place the stockpot on the stove over medium-high heat
- Bring to a boil and remove the scum (impurities) that rise to the surface, a mesh sieve is helpful here.
- Once it boils reduce the heat to low, cover and simmer for 8 to 12 hours. The longer you cook it the more flavorsome it will be.
- minutes before finishing cooking add the parsley, and stir through.
- Remove the chicken pieces with the slotted spoon.
- Strain the stock into a large bowl and place it in your fridge until the fat rises to the top and sets
- Skim off this fat, then transfer the stock to smaller containers and store in the fridge for up to 4 days or freeze for up to 3 months.