2 to 3 pounds of bony parts from free-range chicken, such as necks, backs, breastbones and wings. Gizzards, heart, liver from one chicken (if available, optional) 4 quarts cold filtered water 2 Tablespoons vinegar 1 large onion, coarsely chopped 2 carrots, peeled and coarsely chopped 3 celery sticks, coarsely chopped 1 bunch parsley Place chicken pieces in a large stainless steel pot (we use an 8 quart roaster) with water, vinegar and all vegetables except parsley. Let sit 30 minutes to 1 hour. Bring to a boil, reduce heat, cover and simmer for 6 to 24 hours. The longer you cook it, the richer and more flavorful it will be. About 10 minutes before finishing the broth, add parsley. This will impart additional mineral ions to the broth. Strain the broth into a large bowl and place in your refrigerator until the fat rises to the top and congeals. (We have found this step unnecessary, maybe because we use organic chicken). If there’s fat on top, skim if off and store broth in covered containers in your refrigerator or freezer. Season to taste with sea salt, garlic powder, turmeric powder, etc.
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February 2024
AuthorRene Deachin, CNC |