Meaghan's Chicken Broth

Meaghan's Chicken Broth

A nutritious chicken broth made with chicken frames, feet, vegetables, ginger and garlic.

Meaghan's Chicken Broth

Meaghan South
Servings

Makes a large batch

Prep Time

15 mins

Cook Time

3-8 hours

Category

Stocks & Broths

Source URL

https://www.meaghansouth.com/blog/meaghan-s-chicken-broth

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/meaghans-chicken-broth

A nutritious chicken broth made with chicken frames, feet, vegetables, ginger and garlic.

Ingredients

  • 5 kg chicken frames (carcass) including some chicken feet if possible (organic, free range is best)
  • 4 carrots, unpeeled, cut into 4 equal pieces
  • 4 onions, unpeeled and halved
  • 4 celery stems, cut in four (use the leaves too)
  • 4 tbsp roughly chopped ginger
  • 6 garlic cloves with skins on (pierce the skins with a sharp knife)
  • 1 tbsp black peppercorns
  • 2 tbsp apple cider vinegar
  • 4 bay leaves
  • 4 thyme sprigs (or 1 tsp dried leaves)
  • 3 parsley sprigs

Directions

  1. Fill pot: Place all the ingredients into a large stockpot. Fill with enough cold water to just about cover the bones.
  2. Bring to a boil on medium-high heat. Scoop off and discard any foam that collects on the surface (this makes the broth clearer).
  3. Turn stove down to low and simmer for 3-8 hours with the lid off. The surface should be barely rippling with a gentle bubble now and then. If you are sensitive to histamines or have a very impaired gut, cook for only 3 hours, then strain, cool and freeze straight away.
  4. When finished, hold the bones and vegetables in the pot with a lid and pour the stock through a fine sieve into another pot or bowl.
  5. Measure out into containers for storage and faster cooling (multiples of 1 cup work well).
  6. Allow to cool on the counter then refrigerate. This makes any fat rise to the surface and solidify.
  7. Scrape the fat off the surface and store separately to use in cooking as it's highly nutritious.
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