CHICKEN BONE BROTH
Chicken bone broth is the most accessible start when new to making bone broth. It is culturally familiar, and the smaller size of the bones makes it easier to prepare.
In Chinese medicine it is believed that the energy of the birds is concentrated in the skin. A practical and delicious way to prepare broth is to start with a whole chicken, and to poach it for 1 hour before removing it from the pot to pick the meat off the bones. Reserve the meat for other meals, and return the bones back into the pot to continue simmering for bone broth. Save the bones from previous meals of roast chicken, or turkey in your freezer, and add those to your next pot of broth. One more tip: the feet, necks, and heads of birds make the most gelatinous broths!
Servings: About 8-12 (2-3 quarts)
Ingredients
1 whole free range organic or pastured chicken
Filtered water
1 large onion, coarsley chopped
1 4 inch piece of ginger, sliced
1 whole head of garlic, cut in half
2 carrots, coarsley chopped
2 celery stalks, coarsley chopped
1/2 bunch of parsley or cilantro (or both
1 tablespoon of peppercorns
1 tablespoon of fennel seeds (optional)
1/4 cup of apple cider vinegar
**1 six-inch strip of kombu seaweed
Place the chicken in a deep pot with the vegetables, spices and herbs. Cover with water and bring to a boil. Reduce the heat and simmer slowly for an hour. Remove the chicken and let it cool a little. Take the meat off the bone, and reserve it for another use.
Return the bones to the pot, and add more if you have in your freezer. Add the vinegar and simmer for 8-12 hours at low heat, but make sure you can still see gentle bubbles. If the liquid reduces too much, add boiling water. Make sure the bones are always barely covered with liquid.
Turn off the heat and let the broth come to room temperature in the pot.
Remove the bones and vegetables and strain the broth.
Refrigerate until the fat rises to the top and congeals, at which point you can remove all the fat with a large spoon. Add salt to taste.
*The apple cider vinegar is a key ingredient. It helps dissolve calcium from the bones.
**Tip: Add a strip of kombu seaweed to the simmering broth for an extra mineral-rich broth.