Homemade Chicken Broth

Nectar of the gods!

We are going through a bout of sickness here, flu like symptoms, apparently there is a lot of it going about, so what better to fight off flu than homemade chicken soup, all the nourishing goodness that goes into it helps boost the immune system. I thought I would give an extra boost by making the stock myself, it is a bit time consuming but worth it.

Ingredients

1 whole chicken

6 chicken wingettes

2 onions, chopped

3 carrots, scrubbed and chopped

3 sticks of celery, chopped

6 cloves garlic, skin on & bashed

6 whole peppercorns

2 bay leaves

2 Tsp dried parsley
1 Tbsp grated ginger

1 Tbsp turmeric powder

1 Tbsp apple cider vinegar

2 Tbsp fresh coriander

2 Tsp sea salt

Method

1. Place all ingredients in a heavy based stock pot, cover with water, making sure the chicken is submerged. Cover and bring to the boil, once boiling reduce heat to a steady simmer, stirring gently every 20 minutes or so until chicken is fully cooked, approx 1/2 - 2 hours. Add more water is necessary to keep chicken submerged.

2. Remove cooked chicken from broth, allow to cool slightly then using 2 forks remove as much meat as possible. Discard the skin and return the bones to the stock and continue simmering for another hour or so, this gets as much goodness out of the bones as possible.

3. Strain the stock through a fine mesh sieve into a large pan or bowl. Push down on the veg and bones and squeeze as much liquid out as possible. Discard everything left in the sieve, retaining the stock. If not using straight away, allow to cool and share out into containers of your size choice. This can be kept in the fridge for up to 3 days, alternatively you can store it in the freezer. I used mine to make a nutritious immune boosting chicken soup.

Get well soon 🙌

Comments

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