Homemade Chicken Stock

Chicken Soup/Broth Recipe

This is the version of bone broth that I make, often on a weekly basis during the winter months. I use it as a base for soups and add to gravy and chilli but there are many other ways you could use it.

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Ingredients

  • 1 organic chicken carcass (best with some meat still on the bone)
  • 3 x organic celery stalks, chopped
  • 1 red onion, roughly chopped
  • 3 organic carrots, roughly chopped
  • 2 tbsp of apple cider vinegar (with mother)
  • 10-12 black peppercorn
  • 1 bay leaf
  • 1 clove of garlic
  • a large handful of fresh parsley
  • 1 tsp of sea salt

  1. Place the chicken carcass in a large pot with a lid, cover with 3 litres of water
  2. Add the chopped celery, carrots, onion, peppercorns, apple cider vinegar, sea salt and bay leaf
  3. Bring to the boil on the hob and then reduce to a simmer
  4. Place the lid on the pot and simmer at a low heat for 2.5-3 hours.
  5. Add the garlic and parsley 15-20 minutes before the end of the cooking time
  6. Allow to cool slightly and the use a sieve to strain the broth, discarding the bones and vegetables. You will then be left with a clear broth which can be used in soups, sauces, rice/quinoa dishes, stews, gravies or sipped on its own.
  7. Store in the fridge for up to 7 days or freeze (for up to 6 months) and use as required. Once chilled it will turn to a soft jelly which thins again once heated

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References
1. Babizhayez M A, Deyev A I. Management of the virulent influenze virus infaction by oral formulation of nonhydrolized carnosine and isopeptide of carnosine attenuating proinflammatory cytokine-induced nitric oxide production. American Journal of Therapeutic. 2012; 19: 25-47. (http://www.journals.lw.com/americantherapeutics/Abstract/2012/01000/Management_of _the_Virulent_Influenza_Virus.14.aspx)
2. Rennard B O, Ertl R F, Gossman G L, Robbins R A, Rennard S I. CHES. 2000; 118: 1150-1157. (http://www.chestjournal.chestjournal.chestpubs.org/data/Journals/CHEST/21953/1150.pdf)