Monday, August 8, 2011

Simple Chicken Stock

Homemade Chicken Stock
(from leftover rotisserie chicken)

Did you know that using homemade broth in recipes not only makes them taste better, it is also way more nutritious? Our grandmothers knew something...chicken soup really does make you feel better! And no, Campbell's and Progresso soups are not the same as they are loaded with sodium, preservatives, MSG and a lot of other things your body cannot recognize or digest.

What makes homemade bone broth & soups so nutritious?
Amino Acids (which helps the body detoxify) and lots and lots of minerals and trace minerals such as calcium, magnesium, phosphorus, silicon and sulphur. It also contains chondroitin sulphates and glucosamine (sold as supplements now for joint pain and arthritis!). Bone broths also contain gelatin. You know you've made a nutritious homemade broth when there is a congealed jelly on top when it is refrigerated - don't discard this! It's super good for you! Gelatin can help with many conditions such as Crohn's, diverticulitis, leaky gut and more. It helps the lining of the intestines which aids in digestion and the absorption of nutrients and strengthens your gut. Did you know that 60-70% of your immune system is based in your gut? That is why eating broth (Grammy's homemade chicken soup) helps strengthen your immune system. 

Read “Broth is Beautiful” by Sally Fallon Morell for more info!

Homemade Chicken Stock
1 4-5 lb. whole organic chicken (I roast mine, eat dinner, and use the leftover carcass.)
1 medium onion, quartered
3 stalks of celery, quartered (include greens)
4 medium carrots, washed but not peeled, cut in half
1 or 2 TBSP apple cider vinegar (helps leach nutrients from bones)
1 bay leaf
2 tsp sea salt
1/2 tsp freshly ground pepper
cold, filtered water (enough to fill crock pot)

Place everything in the crockpot, cover with water until about an inch or so below the rim. You don't want to overfill your crockpot or it will bubble over. It is better to add water as it cooks down - which is what I do. Let it simmer away on low for at least 24 hours.

Turn off the crockpot and let it cool. Carefully separate chicken from bones and store to use in soup or enchiladas. Discard all veggies and bones and strain remaining broth. Store the broth in the fridge for up to 5 days or freeze it for up to three month.

1 comment:

  1. Darn it I just threw a carcass away (I never knew how to make real stock!) BUT I usually roast a chicken every week or two for dinner. So I'll have an opportunity to make this then. Since my household has gone gluten free this is one thing it seems hard to find GF and MSG free! Thanks as always for your info and knowledge!
    Yvonne Elm Hall