Chicken Broth

 

Ingredients

•1 pastured chicken or thighs/drumsticks-available at farmer’s markets,

Whole Foods (if frozen, thaw fully) plus feet and necks

•3 stalks of celery, chopped

•6 medium carrots and 1 rutababa, chopped

•1 unpeeled red onion and/or 1 leek, chopped

•10 peppercorns

•Mixture of bay leaves, and fresh parsley and dill        

•¼ cup of red or white wine-optional

•2 cloves of garlic-optional

 

Directions

Place everything in a pot or crock pot, fill with water, bring to a simmer

then cook until chicken is done (reaches 165 degrees).

 

 

 

 

 

 

Remove meat and vegetables, and return all bones and skin to the pot.

 

 

 

 

 

 

 

Replenish water and cook for a total of 4 hours.

 

 

 

 

 

 

 

 

 

Pour broth through a strainer. Don’t skim off fat!

Season generously with sea salt (balances high potassium).

 

 

 

 

 

Drink as bouillon, use to make quick soups, cook grains with it, or make into

classic sauces.

 

 

 

 

 

Broth keeps for 6 days, then freeze any extra in ice cube trays.