Dani Kelly, RHN

"The evidence for nutritional therapy is becoming so strong that if the doctors of today don’t become nutritionists, the nutritionists will become the doctors of tomorrow." – Anonymous Irish Doctor

Chicken Broth

on 11/07/2012

Ingredients:

– 1 whole chicken (I purchase free-range and organic from our local market)

– water (to cover chicken in pot)

– herbs (summer savory, oregano, basil & minced garlic)

– sea salt

– onions (optional)

Procedure:

1. Place thawed chicken in pot and cover with water.

2. Add herbs.

3. Boil, with a cover, for 45 minutes or until meat falls easily from the bone.

4. Remove from heat and remove bones and meat.

In the past I have used this broth for making chicken rice, as soup stock (just add veggies) or drank it on its own when I felt a bug coming on.  It’s definitely my go-to “food” when I am feeling under the weather.  It freezes well, also.  To freeze, I fill a quart mason jar 3/4 full, leaving room for it to freeze and place it in the freezer. (Made the mistake of filling the quart jar full one time and the pressure caused the glass jar to burst in my freezer). This last time I made broth I also put the bones in a bag in the freezer to be reboiled and used another time.  I will let you know how I make out.

So not only does chicken broth taste great but the gelatin rich broth is full of minerals and other nutrients that help liver function, aid in digestion and allow bone and teeth health to flourish (just to name a few benefits)! To learn more, Weston A. Price Foundation has a great, but long article with many of the health benefits of consuming broths called, Why Broth is Beautiful .  Enjoy!


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