The Best Chicken Broth Recipe
Chicken broth that doubles up as soup
Why have it:
Chicken broth is a great and easier way to absorb your vitamins and minerals AND it is full of collagen, which is great for your whole body, including skin and digestive system.
Must be cooked with the bone for the above benefits.
When cooking meat with the bone, it is very important to have it organic. Just like when you eat liver.
TO MAKE IT A NICELY ROUNDED TASTE: Put in the following colours: Green, Orange, White
45 minutes per kg + 20 minutes for the chicken to be safely cooked.
I add extra time for the collagen and minerals to seep out of it.
Depending on the size of your pot, you will have to adjust the quantities
- One whole organic chicken (1.2- 1.6 kg)
- Cold water
- Two carrots
- 8 small Potatoes - or 1 big sweet potato
- 2 celery sticks
- 1/2 leek
- 1 onion
- 225 g of green beans
- One bunch of fresh parsley (add at the end)
- 2 tablespoons of Vinegar (to pull more nutrients from the chicken - optional)
(swap for what you have or like - just hit the colour scheme from above for the taste and defo use a bunch of fresh parsley in the end)
Spices: Adjust amounts to your taste
- 1 inch fresh Ginger root
- 8 cloves of Garlic
- 1 1/2 teaspoons of Celtic Salt or Himalayan Pink Salt
(regular refined table salt cuts the arteries, which is why cholesterol builds up in those cracks - that process is like a band aid to protect you but the side effect is the blood doesn’t have room to pump freely through the veins anymore, so use high quality unrefined salt, which is essential for our health)
- 1 teaspoon of Black peppercorns or Pink Peppercorns
- 1/4 Scotch Bonnet
- One pinch of Cayenne pepper
- 1 teaspoon Coriander seeds
- 1 teaspoon Mustard seeds
- 1 teaspoon Thyme
- 1 teaspoon of Rosemary
- 1 teaspoon Oregano
- 2 big teaspoon of Brown Rice (or Barley) Miso paste
- 3 big teaspoons of Vegan stock-I like Organic Swiss Vegan, Reduced Salt Bouillon Powder
- 1 teaspoon of turmeric (optional)
- 4 Bay leaves (optional)
- Fennel Seeds (optional but nice!)
Does not necessarily have to be made with a whole chicken, can be done with parts of the chicken as long as the meat is still on the bone, ie: chicken thighs. It is still the same instructions for those smaller pieces
In a big pot add the whole chicken, fill it up with cold filtered water so it covers the chicken if there is a cord attaching the chicken legs leave it on, and remove it at the end when you pull the meat from the bones.
Add 2 tablespoons of vinegar in the cold water (helps to maximise the mineral content - so even more goodness for you to eat!)
Now start heating the pot - Add the spices, garlic, ginger, and scotch bonnet.
Now cut the vegetables and add them in the pot
Bring the water to the boil then turn it down to a low simmer
Leave it for a least an hour and a half and if you want something really really nice then leave it on for 10 hours (Vietnamese Pho is prepared for hours, sometimes days - I find this recipe is better than any Pho I have had in London)
BUT before you remove the pot from the heating make sure you add your parsley at the end and leave it in for 10 minutes which will give the soup that extra home cooking feel.
Remember to only bring the water to the boil ONCE - the rest of the time it is simmering at a low heat
What I do is after an hour and a half I make a serving for myself then I leave the rest to simmer for a few more hours as long as I'm home. I then I remove it from the heat and leave it in the pan overnight that way it gets really really nice and oily - full of healing powers against the cold in the winter.
NOTE: Make sure you leave it a cool place so it does not turn bad, failing that just decanter it into your tupperware sooner and once it has cooled down put it in the fridge. I like to keep one of the leg bones in the tupperware, it seems to make the broth even thicker which means the nutrients are still sipping out of it.
After it has been in the fridge for a day, the broth becomes a bit jelly like, when reheating it do not add water just add straight in the pan, reheat it and it will become liquid again.
Keeps good for 4 to 5 days I eat it in 4 days so probably holds a bit longer, you will know it’s gone off if it smells, tastes or looks different, if so don’t eat it.
If you just want to use it as stock for other meals strain the liquid, store in a jar (up to a week) or freeze in individual portions in freezer bags or in ice cube trays to solidify first then put the frozen cubes in freezer bags
Serve it with a drizzle of Olive Oil and some squeezed lemon or lime juice
That's it. Bon Appétit 💋!
Let me know in the comment how you find it!