A good broth can be one of the most important things you make. Not only does it utilize the whole animal, it is rich in protein, minerals, and contributes to gut health. It is a low-cost, highly nutritive food that should become a part of your regular cooking routine. In our house, you will usually find a crockpot of broth simmering away on the kitchen counter. I use broth to braise vegetables, cook rice, or just drink straight up in a mug.
Why do we like broth? Here are just a few of the known health benefits:
- It can heal the stomach and aid digestion.
- It can reduce joint pain.
- It can help repair bones and make them stronger.
- It is good for skin, nails, hair, and teeth.
I like to experiment with various flavors in my broths. Most commonly, I make chicken broth/stock, and bone broth. Here are two recipes to create your own broth at home. Play around with various vegetables and herbs to achieve different flavor profiles!
Chicken Stock (Nourishing Traditions by Sally Fallon)
- 1 whole free-range chicken or 2-3 pounds of bony chicken parts (necks, backs, breastbones, wings, or other chicken scraps
- gizzards from one chicken (optional)
- feet from one chicken (optional)
- 1 gallon cold filtered water
- 2 tablespoons vinegar
- 1 large onion, roughly chopped
- 2 carrots, peeled and roughly chopped
- 3 sticks of celery, roughly chopped
- 1 bunch parsley
- 1-2 bay leaves
- 2 pounds (or more) of bones from a healthy source
- 2 chicken feet for extra gelatin (optional)
- 1 onion
- 2 carrots
- 2 stalks of celery
- 2 tablespoons Apple Cider Vinegar
- Optional: 1 bunch of parsley, 1 tablespoon or more of sea salt, 1 teaspoon peppercorns, additional herbs or spices to taste. I also add 2 cloves of garlic. I will also add 1 cinnamon stick for a delicious sweet flavor.
Instructions (for both recipes)
- Add the roughly chopped vegetables to the bottom of a slow cooker
- Add bones
- Add the bay leaves, sprinkle on some sea salt, drizzle vinegar over the top
- Set the slow cooker on low for 10-15 hours
- When it is ready, pour through a fine mesh sieve into jars and store in the refrigerator for 3-5 days, or the freezer for several months. Here is a great idea from Nom Nom Paleo on how to store individual servings of broth