Homemade chicken broth has to be the number one game-changer in my food allergy kitchen. I make it allergy-safe, and it tastes better than store-bought. It makes our meals absolutely delicious, and isn’t hard to make. It only costs pennies, and most importantly, it’s said to be a very healing for our guts. As a food allergy mom, I will take that above all else.
Our routine for years now has been to buy a whole chicken about 2-3 times a month. And incredibly, each chicken yields two meals plus 8-10 cups of broth.
Here are some easy steps to make your own broth at home.
12 Steps for Homemade Chicken Broth
2. After carving and serving the chicken, put the carcass and scraps back into the pot with all the spices still in the bottom. You can refrigerate this for making broth the next day.
3. Optionally, you can add carrots, onion, and/or celery to the pot in big chunks for even more nutrients.
4. Fill the pot up with water until the carcass is covered.
5. Put a splash of apple cider vinegar in the pot to leach minerals from the bones.
6. Put the pot on the stove on low/medium simmer for 6-8 hours. Or do this in your crock pot.
7. After simmering 6-8 hours, pull off the heat and let cool a little. Spoon out all the big chunks of bones and vegetables and toss them.
8. Finish by straining the liquid into glass jars using a fine strainer.
9. Put jar lids on and store in the refrigerator over night.
10. Next day, skim and toss the fat at the top of the jars and seal jars up again.
11. Store jarred broth a week in the refrigerator or longer in the freezer. Don’t fill to the top of the jars when freezing or jars could expand and break.
Experiment with this same concept using ham, turkey, or beef carcass. Here’s to your health!
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