Broth is one of the most beneficial, and simple, items that can come off the homestead. The nutrients packed into one cup of broth is amazing. I love to start my day by drinking a warm cup of broth each morning; this helps prime my gut for the day, feeding all the beneficial bacteria. By adding ginger, turmeric and garlic there are also increased anti-inflammatory benefits. Let's not forget to mention the collagen present to aid joint and skin health. There are just too many benefits to mention! I aim to make broth from every animal we have around the homestead; it doesn't have to be chicken. We have quail, rabbit, fish and beef broth; all of these provide our family with broth for a full year. We cook with it, we drink it, we give some to the dogs, the uses are endless. This is definitely an item I will forever keep in our pantry. And it's so simple to make!
Chicken Broth Recipe
Prep Time: 10 mins
Cook Time: 16 hours
Additional Time: 2 hours
Total Time: 18 hours 10 mins
Servings: 7 quarts
Ingredients:
- carcass of 4 chickens
- 5-8 large carrots
- 5-8 celery sticks
- 1 onion
- 1 cup mushrooms, halved
- 5 cloves of garlic
- 3 tbsp salt
- 1 tbsp ginger
- 1 tbsp turmeric
Directions:
- Roughly chop the carrots, celery and onion. Place vegetables in a large stock pot with mushrooms, garlic and chicken carcasses.
- Fill pot with cold water until carcasses are fully submerged. It is ok if the vegetables float out of the water.
- Add salt, ginger and turmeric. Stir in seasonings.
- Place stock pot on medium burner, set burner to low and cover the pot. Leave on burner for 16-24 hours.
- Remove pot from heat and let cool for 2 hours prior to draining off broth.