Chicken Broth
There are several health benefits in eating chicken broth such as fighting infections, and it is great to fight inflammation.
As explained by Sally Fallon:
As explained by Sally Fallon:
"Stock contains minerals in a form the body can absorb easily—not just calcium but also magnesium, phosphorus, silicon, sulfur and trace minerals. It contains the broken down material from cartilage and tendons--stuff like chondroitin sulphates and glucosamine, now sold as expensive supplements for arthritis and joint pain."
Trust me when I say you are going to get beautifully soft and silky cooked chicken, plus a lovely broth with this recipe!
Ingredients & Instructions
- Get yourself a organic, free-range chicken. This will make a superior stock. I usually buy mine from a local farmer.
- All you have to do is wash the whole chicken in cold water and place it in a large stock pot of about 10 Qt.
- Cover the chicken with spring water and add some chopped up carrots, a few sticks of celery and onion.
- Then throw in some herbs; perhaps a bay leaf and Italian parsley or fresh thyme. Add a few peppercorns, a teaspoon of sea salt and a couple of crushed bulbs of garlic and here you have it.
- Bring it all to the boil and then simmer for a couple of hours.
- When your chicken is cooked, take it out of the pot, and use a fork to shred as much meat off the bones as possible. Throw the bones back in the pot with the stock and let it simmer for another couple of hours so you have a real rich flavor. You can add some vinegar if you wish.
- When broth is made, let it cool down and than strain it with a fine strainer in glass bottles. Do not fill it to the rim because otherwise the glass bottle will break.
- To serve, have a taste of the cut up chicken to make sure it's seasoned enough for your liking. Take that torn up beautiful white and dark chicken meat and divide it among some bowls. To finish off, ladle some of the tasty poached broth and vegetable over it to make a lovely meal of steaming greens and peas. This is a great dinner, especially served with a nice dollop of mustard.
Buon appetito!!
Your faithful servant,
Josephine Holistic Health Consultant, NC, FDN, RHN © 2015
Josephine Your Certified Nutritionist
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Josephine earned and completed her certification in holistic nutrition and in Functional Diagnostic Nutrition and she is now practicing Hair Mineral Analysis and Nutritional Balancing Science to people all over the globe from her home in Vancouver, British Columbia. With the help of Dr. Lawrence Wilson, whom I work with, we develop a finely tuned nutritional balancing program designed to balance your body based on the results of regular hair mineral analysis testing and your specific health status.
You can contact Josephine here. |