We’re entering the time of year when having a warm cup of broth to drink is beginning to sound pretty good. 
Dr Bob here to share with you my recipe for making my “world famous, great tasting” chicken broth! I promise it’s easy, healthy, and most delicious, but honestly don’t think it’s really world famous. That’s ok though ’cause it still tastes good!
Ready? Here goes…When we make chicken broth, we make it in one of three ways: using a whole stewing hen or layer; with the carcasses from a roasted chicken or two; or with 3 to 4 pounds of necks, backs, and wings (or a combination). With a roasted chicken, we often save the carcass in the freezer until we have enough to make broth and this recipe makes about 4 quarts.
Ingredients
1 3- to 4-pound stewing hen, 1–2 chicken carcasses, or 3–4 pounds chicken necks, backs, and wings
4 quarts filtered water
2–4 chicken feet (optional)
1–2 chicken heads (optional)
2 tablespoons apple cider vinegar
3 celery stalks, coarsely chopped
2 carrots, coarsely chopped
1 onion, quartered
Handful of fresh parsley
Sea salt
Procedure
- Put the chicken or carcasses in a pot with 4 quarts of water; add the chicken feet and heads (if you’re using them), and the vinegar. Let sit for 30 minutes, to give the vinegar time to leach the minerals out of the bones.
- Add the vegetables and turn on the heat. Bring to a boil and skim the scum.
- Reduce to barely a simmer, cover, and cook for 6 to 24 hours.
- During the last 10 minutes of cooking, throw in a handful of fresh parsley for added flavor and minerals. Let the broth cool, strain it, and take any remaining meat off the bones to use in future cooking.
- Add sea salt to taste and drink the broth as is or store it in the fridge (up to 5 to 7 days), or freezer (up to 6 months), for use in soups and stews.
As I said earlier, it’s easy, healthy, delicious, maybe not “world famous” but will go a long way in helping you enjoy “the best performance of your life!”
God bless,
DrB
P.S. What “world famous” recipe of yours would you like to share?
