Recipe courtesy of Danielle Capalino, excerpted from “Healthy Gut, Flat Stomach Drinks.”
This recipe is for a basic chicken bone broth. You can make this and freeze the extra. Once you have the broth, you can use it in other recipes or sip it on its own. You can reserve the chicken meat to use for another recipe like chicken salad.
To add flavor, add ingredients like:
Asian fish sauce
Apple cider vinegar
Bay leaves
Dried parsley (if using fresh parsley, add about 10 minutes before you are finished cooking)
Dried oregano
Fennel
Garlic-infused oil
Tomato
INGREDIENTS
- 8 cups water
- 2 tablespoons garlic-infused oil
- 1/2 cup scallions, green part only
- 1 chicken, cut into pieces
- 2 carrots, roughly chopped
- 2 parsnips, roughly chopped
- 1 celery stalk, roughly chopped
- 1/2 teaspoon salt
- 5 peppercorns
DIRECTIONS
- Add the garlic-infused oil to a large pot and sauté the scallions over medium heat for 2 to 3 minutes. Add the water and remaining ingredients and cook over medium-high heat.
- Once the water is boiling, cover the pot and lower the heat to a low simmer.
- After 30 minutes, remove the chicken and cut off the meat, which you can reserve for another use (e.g., making chicken salad). Return the bones to the pot and continue to boil for another 1½ to 2½ hours or until flavorful.
- When it is finished, remove the bones and vegetables. Pour the broth into a container to store if you are not using it right away. You can skim off the top layer if you see one. If you refrigerate the broth, a layer of fat will rise to the surface that you can skim off before using.
WHY WE LOVE THIS RECIPE
Bone broth, made from any animal, is going to be super rich in important minerals like phosphorus, magnesium, and calcium, all of which are great for your health. You can sip it, but it’s also a great nutrient-dense base for making soups, grains, and other dishes. Also, when it’s cold outside, a steaming cup of broth warms you up from the inside out and is weirdly soul-soothing.
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