Hi everyone and welcome!
Today I am sharing a really easy way to make and save chicken broth. In the next few weeks, I have a great crock pot chicken recipe coming out, and this is a great way to not waste any of the chicken, and also have the option to not have to store tubs of broth in the freezer or refrigerator.
This recipe is also really versatile, especially if you’re looking to cut out unnecessary salt and chemicals,or if you’re completing the Candida Cleanse Diet. You can make this in advance, and just bring it out as you need it. (Yes!). (This recipe can be adapted for any phase of the Candida Cleanse, which makes it very versatile. I use it as a staple when I do this cleanse).
(Note: With low acidity foods, especially meats and broths, make sure that you use a pressure canner, because these foods need to reach a very high temperature during canning to be safe for shelf storage, and this can only be accomplished by using pressure. Please be safe, and store this in the fridge or freezer if you aren’t going to pressure can it).
I don’t know what it is, but I always feel accomplished after I’ve made broth, which is likely counter-intuitive, because broth is so simple to make and is usually just a component of a bigger recipe. I do have a reason for it, though. I feel better about the food I’m serving if I’ve made the majority of it at home and know what has happened to it.
⇒First 10 Days option: The chicken can’t have been seasoned with anything outside of salt, onion, garlic or Bragg soy seasoning.
⇒Last 20 Days option: The chicken can have been seasoned with anything approved during the 30 Day Candida Cleanse.
Simple Homemade Chicken Broth
Prep time: 5 minutes
Cook time: 2-3H
Yield: approx 3 quarts
- 1 chicken carcass (carcass is a weird word, especially in an ingredients list).
- cool water
- In a large pot, place the chicken in the bottom, and then pour in enough cool water so that it just covers the entire chicken.
- Bring the water to a simmer, and simmer gently for at least 2 hours, until the chicken is falling apart.
- Position a heat-resistant pot/bowl in the sink, and place a sieve over the top, and then empty the simmered items into the second pot/bowl through the sieve.
- Discard the chicken.
- Either use the broth immediately, or store it in the fridge/freezer until ready to use (don’t store it too long in the fridge).
»Ideas for freezer storage:
- Pour the broth into ice-cube trays, and freeze into cubes, then store in a zip-top freezer bag, using as desired in stir fry/soups, etc.
- Pour the broth into zip-top freezer bags and allow to freeze in the bag.
I hope you enjoy this easy staple. You can season the broth however you like, and it’s a great way to add flavor and nutrients.
Let me know in the comments if you have a favorite homemade staple in your house, or whether this is your first time making broth! If it’s too hot in the summer, you can always simmer the broth in the evening, and then store it in the fridge.
If you’re interested in having a BIE consultation, don’t wait. The summer is getting busy, so make sure you book now to be sure that you get a spot. If you have questions, or to book, you can contact me. Or, to find out more about what I do, check out the R. BIE page.
Take care, and have a great day!
p.s. – Make sure you check back later, there will be some updates to the look of the site that I’m excited to share with you.
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