Saturday, June 28, 2014

Old Fashioned Chicken Broth

Since the prices are much lower, we have been eating much more chicken this month.  Mike found a super sale on whole chickens and split breasts this past weekend.  I saved a few carcasses from the weekend's roasting sessions to make Chicken Broth.  The best thing about this recipe is that I yielded 6 cups of very healthy, organic chicken broth for next to nothing... I had all of the ingredients already in my refrigerator.

Here is an excellent Recipe from my Grandmother May's old,  browned and crackly papered,  hand-written Recipe Book:

     1 whole free range chicken or 3 lbs of chicken parts, such as necks, backs, breastbones, and wings
           (I used the latter, mostly bones with a little meat left on them)
     4 organically raised chicken eggs shells, washed, dried out, and crushed
     2 organic carrots
    3 celery stalks, chopped
     4 whole garlic cloves, peeled
     1 whole onion, chopped
     1/2 tsp. black pepper
     a handful of washed parsley, no need to chop (picked straight from my raised garden bed)
     8 cups of COLD, filtered water
     2 Tablespoons of Organic Apple Cider Vinegar

Step 1: Soak
     Let all the ingredients sit in the cold water for one hour before starting to cook broth.  (This gives the  vinegar time to break down the calcium in the bones so it is a healthier soup stock!).

Step 2:  Cook
     Turn on the heat, Reduce it to low, and cover/simmer for at least 6 hours (or as long as 48 hours).

Step 3:  Strain
     Strain liquid through a cheese cloth and collander (I used a clean dishtowel)

Step 4:  Prepare to store
     Store in glass jars in the refrigerator for up to a week, or freeze for later use (I measure my portions out in one-cup portions when freezing- this makes it easy to add to recipes).  

Note on Egg Shells in Broth-

     Nutritional research studies have shown that taking eggshell with vitamin D3 improves bone mineral density in humans.  Egg shells have been used for this and other uses in Africa, South America, and other 3rd world countries to improve nutrition for hundreds of years.  Benefits of Egg Shell broth include relief of pain, and treatment of many types of arthritis.  Egg Shells are naturally high in Calcium, Magnesium, Phosphorus, Glycine, Gelatin, Collagen, and other Trace minerals. 

 The best part is that your family will never know the egg shells were in there!

I put a little piece of material on top and wrapped it
up with a pretty ribbon, then delivered one of my
jars of broth to my neighbor,
who was just recovering from the flu.

1 comment:

OneHopefulMom said...

Wow, I did not know about the egg shells. gonna try this.