Chicken Broth

1 whole chicken carcass or the bones from previous meals and other chicken parts such as necks, backs and wings.
2-4 chicken feet (optional)
Cold filtered water to cover ingredients
1 stick of kombu (for added minerals)
1 piece of turmeric
2 T apple cider vinegar/lemon juice
several large cups of green leafies (silverbeet, chard, kale, cavolo nero)
4-6 garlic cloves
1 large coarsely chopped onion (leave skin on)
3 carrots coarsely chopped
3 celery stalks with leaves/celeriac -coarsely chopped
1 bunch parsley/coriander
Beef Broth

1kg approx. of beef bones (a nixed variety is good and browning any meaty ones for 40-60min is advisable)

Cold filtered water to cover ingredients

1 stick of kombu (for added minerals)

1 piece of turmeric

½ C apple cider vinegar

several large cups of green leafies (silverbeet, chard, kale, cavolo nero)

4-6 garlic cloves

3 coarsely chopped onions (leave skin on)

3 carrots coarsely chopped

3 celery stalks with leaves/celeriac -coarsely chopped

1 tsp of crushed peppercorns

1 bunch parsley/coriander

 

Directions

  1. Place bones with the vegetables and spices into a large stock pot and cover with water*
  2. Add apple cider vinegar (this helps to pull out important nutrients from the bones)
  3. Heat slowly. Bring to a boil and the reduce the heat. High temperatures will deaminate the meat.
  4. A low and slow cook time allows the nutrients to be extracted fully. Chicken bones can cook for 6 to 25 hours and beef bones can cook for 12 to 48 hours
  5. As it simmers remove the scum as it arises.
  6. After cooking and as the broth cools a layer of fat will form and harden over the top. This protects the broth and can be discarded when you are about to eat it if desired.
  7. Strain the broth and pour into a sealed glass jar to refrigerate.** It should keep for up to five days. The bones may be re-used in another broth***

*If using beef bones that have a little bit of fat on them. Brown the bones in the oven in a roasting tray for 40-60 minutes. Once these are browned, remove the bones to the stock pot and deglaze the roasting tray. Add this liquid to the stock pot, topping up to cover the other ingredients if required.

**After straining the broth can be transferred to smaller containers and frozen for later use.

 

Natalee Durrant – Naturopath and Medical Herbalist