I just realized I haven’t posted a recipe for chicken broth. Blasphemy I tell you! There is no other staple more important in a properly stocked kitchen then homemade broth or stock. It is the quintessential base for any good dish. Look into any proper restaurant kitchen in the world and there will be a huge pot of broth or stock brewing. What’s the difference between broth and stock? Most chefs use the terms interchangeably but apparently broth contains meaty portions whereas stock does not. Also from my understanding broth is more flavorful and contains spices and seasoning. So I guess what I am talking about here will be broth!
If you have never made homemade broth or stock, don’t despair. It is quite easily one of the simplest things to prepare. All it takes is a little bit of planning and lots of time to let it simmer. You can easily put a pot on at night and let it simmer while you sleep. I make broth every couple of weeks and rotate between chicken, beef, and vegetable. The only type I haven’t made yet is fish broth. You can freeze broth in individual containers and pull out as much as you need when you need it. If you’ve never made broth before, I HIGHLY recommend you give it a try this weekend.
With all the commercial broths that are readily available in the grocer, it seems like there is no need to make your own. But buyer beware, those broths are not what they seem. Most of them are loaded with monosodium glutamate (MSG), which is a powerful excitotoxin that can make you fat and cause brain damage. Dr. Russell Blaylock wrote about the damaging effects of MSG in Excitotoxins; The Taste That Kills. MSG has even been used by drug companies to study their drugs on mice. They induce the mice with MSG which makes them fat. Unfortunately it also causes a world of other damaging effects so I can’t imagine that the drug companies are getting proper research feedback from these mice. Another reason so many studies are foul.
So what about the broths out there that contain no MSG? Well, those are more or less flavored water with quite a bit of sodium added. They don’t come close to containing the essential nutrients that homemade broth contains nor the gelatin and antioxidants. So if you are simply looking for flavor, yes those will do (although I still don’t think the flavor comes close to homemade). But if what you really want is the nutrient value of homemade broth, there is no second choice.
Benefits Of Homemade Broth:
- Contains and array of minerals to promote strong healthy bones. Most of us are lacking in the mineral department and could use some added help in this arena. Stocks and broths that are properly prepared contain the minerals of bone, cartilage, marrow, and vegetables as electrolytes, a form that is easy to assimilate.
- Aids in digestion. The gelatin attracts water in the digestive system to aid in gut healing and digestion.
- Contains numerous nutrients. Broth is more than simply flavored liquid. It contains vitamins, minerals, antioxidants and amino acids in an easily digested form.
- Aids in the treatment of cancer and bone disorders.The cartilage in broths have been used with remarkable results in the treatment of cancer and bone disorders as well as treating rheumatoid arthritis and other ailments.
- Helps prevent and mitigate infectious disease.The high amount of quality nutrients and help battle infections and aid in healing.
- Reduces joint pain and inflammation.Again, this has to do with the cartilage which supplies chondroitin sulfates, glucosamine, and other compounds.
- Promotes healthy hair and nail growth.
- HEALTHIER THAN BUYING SUPPLEMENTS!!
- Chicken (Include 1 whole free-range raw chicken in your broth and any leftovers to include carcasses, wings, etc. When I bake a chicken I will take the innards and leftover carcass and freeze it to use for my next batch of broth.)
- 2 tablespoons vinegar
- 4-5 carrots
- 2 large onions
- 4-5 celery stalks
- 1 bunch parsley
- 1 Kombu Stalk, optional (Seaweed that is high in iron, calcium, vitamin A and C)
- 4-5 quarts filtered water
- Cut Chicken into several pieces, separating the wings and legs.
- Scrub celery and carrots and cut celery, carrots and onions into large chunks.
- Place everything in a stock pot, except parsley, and let stand for 30 minutes to an hour.
- Bring ot a boil and remove sum that rises to the top by continuously skimming.
- Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the richer, more nutritious and flavorful it will be.
- About 10 minutes before you finish the stock, add the parsley. This adds additional mineral ions to the broth.
- Now the fun part! Let partially cool then start removing everything in the stock. Pull the chicken out and separate the meat from the bone. Use the meat for salads or other dishes or for chicken soup. Discard the onions and feed the celery and carrots to your dogs… Or compost. Strain the stock before it completely cools. Once cooled, the stock will set as a gelatin. This is how you know you did a good job.
- You can store stock or broth in your fridge for 5 days.
- It will freeze for several months.
- Freeze in ice cube trays or jars and be sure to label.
Hints, Tips, and Tricks
- If you have produce that is going bad, simply freeze it and label it and use it for your next batch of stock.
- You can add any root into stock for added nutrients and flavor. Think of using things like potatoes or daikon radishes. Just remember, if something has a strong flavor, it is going to flavor your stock.
- Add spices such as green pepper, bay leaves (but only use one) and salt. Don’t salt until near the end though.
- Don’t have much freezer space. After you strain off your stock, bring to a simmer again and simmer down until syrupy (a demi-glaze). Then all you have to do is add water to bring it back. Takes up much less space in your freezer.