Chicken Broth

Chicken broth is a nourishing food that can be enjoyed on its own or as the base for heartier soups, casseroles and sauces.

There are many different versions out there, from long-cooked bone broth to traditional french consomme.

This is my favourite chicken broth recipe that I share with all my clients in clinic. I like it because it’s easy and quite quick to make and because unlike bone broth, which can be cooked for 24 hours, it has lower levels of histamine and glutamates that can make some people feel a bit edgy.

If you’re generally prone to anxiety, restlessness or insomnia, you may want to discard the chicken skin before making the broth to minimise the amount of histamine and glutamates you’re consuming as well as shortening the cooking time to 2 hours.

Ingredients

  • 6L cold, filtered water or enough to cover the chicken (I recommend using a very large pot so you get lots of broth). You can buy 10-15L stainless steel pots from K-mart
  • 1 whole chicken + 10 chicken wings OR (if you don’t have a whole chicken) a combination or chicken drumsticks and wings – you’ll need quite a bit for a good broth (1kg of chicken in total). For increased nutrition also add some chicken carcasses (these are available from your local organic butcher or alternatively, use the leftover, frozen carcasses from roast chicken dinners)
  • 2 onions, quartered (if salicylate intolerant, use leeks and spring onions)
  • 1-2 carrot, quartered (if salicylate intolerant, use swede)
  • 3 sticks of celery
  • Several sprigs of fresh thyme (omit if salicylate intolerant)
  • A bunch of parsley (omit if salicylate intolerant)
  • A generous pinch of celtic, rock, Himalayan or sea salt
  • 2 tbsp apple cider vinegar (omit if salicylate intolerant)

Method

  • Place the meat, water and vinegar in a large saucepan, cover with a lid and let stand for 30 minutes. This will give time to the vinegar to start drawing minerals from the bones into the water.
  • Bring to the boil.
  • Over the next half hour, a foam-like scum will rise to the surface. Skim it several times.
  • When no more foam is surfacing, add the vegetables, thyme and and salt and reduce heat to simmer.
  • Cook for 2-4 hours.
  • Ten minutes before the end add the parsley. This will increase the mineral content of the broth.
  • After cooking, remove carcasses and veggies with slotted spoon and strain into a container.
  • The broth can then be stored in pint-sized glass containers in the fridge. Chill well before freezing.