Chicken Broth (Stock)

Chicken Broth (Stock)

There are no hard and fast rules as to what you add to your bones. You can play around with the flavour of your stock in a number of ways. Chopped vegetables such as onion, garlic, celery, leek or carrot add wonderful flavour dimensions.

  • serves: -
  • yields: 4 litres
  • prep time: 10 minutes
  • cook time: 6 – 12 hours
  • contains: -
  • standard
  • autoimmune
  • standard
  • autoimmune

What you'll need

  • 1.5 kg bony chicken parts (necks, backs, breastbones and wings)
  • 4 chicken feet (optional)
  • 2 tablespoons raw apple cider vinegar
  • 1 large onions roughly chopped
  • 2 carrots roughly chopped
  • 3 celery stalks roughly chopped
  • 1 garlic bulbs cut in half
  • 2 large handful flat-leaf parsley
  • 1 tablespoon black peppercorns lightly crushed

Method

We tend to add whatever we have in the garden or the fridge, with the exception of foods that will make your stock bitter, like broccoli, turnip, cabbage, brussels sprouts, green capsicum, collard greens and mustard greens. Herbs add a lovely flavour and extra medicinal benefits, too. Parsley, rosemary, oregano, thyme, curry leaves, kaffir lime and bay leaves are often used in recipes for stocks.

1
Place the chicken pieces in a stockpot or large saucepan; add 5 litres (5¼ qt. / 21 cups) of cold water, the vinegar, onion, carrot, celery, leek, garlic, parsley and peppercorns and leave to stand for 30 minutes – 1 hour.
2
Bring to the boil, continuously skimming off the skin and foam that forms on the surface of the liquid. Reduce the heat to low and simmer for 6 – 12 hours. The longer you cook the stock the more the flavours will develop.
3
Allow to cool slightly before straining the stock through a fine sieve into a large storage container. Cover and place in your refrigerator until the fat rises to the top and congeals. Skim off the layer of scum from the top and reserve the fat and stock in covered containers in your refrigerator or freezer.
4
The stock can be stored in the refrigerator up to 4 days or frozen for up to 3 months

Notes

Be sure to skim the scum, but reserve the fat for cooking. Simply let the broth cool in the fridge overnight, and the next day, skim the solidified fat and store in an airtight container to use for cooking fat. The reserved fat can be used as cooking oil for meat, poultry and vegetables dishes.

If you’ve got cancer, it is important you read Nora's "Soup's on" blog to understand bone broth and glutamate.

Read More Here

What you'll need

  • 1.5 kg bony chicken parts (necks, backs, breastbones and wings)
  • 4 chicken feet (optional)
  • 2 tablespoons raw apple cider vinegar
  • 1 large onions roughly chopped
  • 2 carrots roughly chopped
  • 3 celery stalks roughly chopped
  • 1 garlic bulbs cut in half
  • 2 large handful flat-leaf parsley

Method

We tend to add whatever we have in the garden or the fridge, with the exception of foods that will make your stock bitter, like broccoli, turnip, cabbage, brussels sprouts, green capsicum, collard greens and mustard greens. Herbs add a lovely flavour and extra medicinal benefits, too. Parsley, rosemary, oregano, thyme, curry leaves, kaffir lime and bay leaves are often used in recipes for stocks.

1

Place the chicken pieces in a stockpot or large saucepan; add 5 litres (5¼ qt. / 21 cups) of cold water, the vinegar, onion, carrot, celery, leek and garlic and leave to stand for 30 minutes – 1 hour.

2

Bring to the boil, continuously skimming off the skin and foam that forms on the surface of the liquid. Reduce the heat to low and simmer for 6 – 12 hours. The longer you cook the stock the more the flavours will develop.

3

Allow to cool slightly before straining the stock through a fine sieve into a large storage container. Cover and place in your refrigerator until the fat rises to the top and congeals. Skim off the layer of fat from the top and reserve the fat and stock in covered containers in your refrigerator or freezer.

4

The stock can be stored in the refrigerator up to 4 days or frozen for up to 3 months


Notes

The reserved fat can be used as cooking oil for meat, poultry and vegetables dishes.

If you’ve got cancer, it is important you read Nora's "Soup's on" blog to understand bone broth and glutamate.

Read More Here

  • standard
  • autoimmune