Chicken Broth for Healing Digestion and Convalescence
Chicken broth is extremely nutritious and healing. In fact, the health benefits are so extensive that it can be used medicinally. People traditionally used the broth for all kinds of digestive issues and chronic or acute illness recovery.
Broth is also famous for its flavor and has been used in many traditional cuisines. Think of delicious French sauces or Asian noodle soups! I encourage you to make it on a regular basis, freeze it and have available to make your favorite soups or sauces.
Health Benefits Of Chicken Broth
- The minerals and electrolytes from bones and vegetables are in a highly absorbable form.
- Broth draws the digestive juices into the gut, assisting digestion.
- It supports the immune system and helps prevent and reduce infections. It’s been traditionally used for recovery.
- It supports healthy bone, collagen and cartilage formation.
- It’s rich in compounds that are needed for the cells lining our digestive tract. It has soothing and healing effect on our tummies.
The best place to buy pasture-raised meats and free-range chickens is a farmer’s market. Usually you can buy chicken parts for the stock including chicken feet and necks. These parts are not typically sold at grocery stores. They are very inexpensive to buy and are best for making broth because of their high content of connective tissues. Alternatively, you can buy a whole chicken, roast it or bake it, eat most of the meat off of it and reuse the carcass in the broth. You can also freeze the carcasses for later use if needed.
Healing Chicken Broth
2 chicken carcasses, preferably free-range
4-6 chicken feet or necks
2 carrots, coarsely chopped
1 onion, not peeled, cut in half or 2-3 leek green tops
2 -3 celery sticks, coarsely chopped
1 Tbsp celtic salt
1/2 Tbsp whole black pepper
1 bunch parsley
4-5 quarts of cold filtered water
- Place chicken parts in a large pot, add water and slowly bring to a boil over medium to low heat.
- When water is about to boil, scum will start rising to the top. Remove it using a skimmer . This might take a few minutes as the impurities continue to rise for a while.
- After you have skimmed, add the vegetables and the spices, bring to a boil and immediately reduce the heat to a simmer to ensure the clarity of your broth.
- Simmer for 4-12 hours.
- Remove the meat with a slotted spoon, strip all the meat off the bones and reserve for later use in soups or other recipes. Remove the vegetables and discard. Strain the broth into a container or glass jars and let cool. Store in the fridge.
- The broth should gel after it’s been in the fridge for a while – a sign of success.
- You can freeze it in small glass containers for later use, otherwise consume within 7 days. Almost all of my soup recipes ask for the broth.