Simple Nourishing Chicken Broth
This low histamine chicken broth recipe makes a perfect, nourishing base for soups. It can also be added into casseroles, rice dishes, gravies or anything really, it's very versatile.
Ingredients
- 1 chicken carcass from a leftover roast chicken or bones from chicken wings / legs / thighs etc.
- Enough water to cover the bones this will depend on the size of your chicken usually around 1L of water - filtered is best
- A couple cloves of garlic omit the garlic if you’d like to sneak the broth into things like smoothies and ice blocks 😉
- Optional: Leftover vegetable peelings, carrot or parnsip tops, celery stalks, and herbs.
Instructions
- In a large stock pot, slow cooker or pressure cooker, cover the chicken bones with water.
Slow cook:
- Set on high for 4 hours.
Pressure cook:
- Set to pressure cook following your cookers directions, for 1 hour.
Stock pot:
- Simmer on low in your stock pot for 3 - 4 hours. Keep an eye that it doesn't overflow, or reduce too much. You want the simmer to be enough to cook the bones but not so much that it's boiling.
- Once the time is up, strain the liquid from the broth through a sieve into a large bowl or container. Discard the bones and garlic and keep the liquid. Pour it into a container, i usually use a glass jar. It keeps in the fridge for up to a week, especially if it remains sealed under a layer of fat on top. Or you can freeze it. I use my silicone muffin tray to freeze in blocks which I can take our and use as needed.
- If you'd like to drink the broth as is, then add some salt, herbs, ginger, turmeric and garlic to taste, before heating and serving. Otherwsie you can use it as a soup base, to cook rice and pasta in, add to casseroles, curries, mince and stews. If you have it unflavoured you can even add it to smoothies and ice blocks!