Old Fashioned Broth

When my family had the stomach flu last week, I made a big pot of homemade chicken stock. 

I love making chicken stock because it is very nutritious and loaded with bone building calcium.  It's also easily assimilated and easily digestible and for those fighting off sickness that is a real necessity! 

Broth contains minerals in a form the body can absorb easily, like calcium, magnesium, phosphorus, silicon, sulphur, gelatin, and trace minerals.

Recipe for Chicken Stock

10 cups cold filtered water

1 chicken carcass (either previously roasted or raw)

1 onion chopped

2 tablespoons apple cider vinegar

2 carrots chopped

2 celery stalks chopped

1 teaspoon thyme

1 teaspoon peppercorns

4 whole garlic cloves

1 teaspoon sea salt

1 bay leaf

Put all ingredients in a stock pot and let all ingredients sit in the water for an hour before starting to cook.  This allows the vinegar to break down the calcium.   Bring to a boil, reduce heat, cover, and simmer for at least 6 hours or as long as 48 hours. Crock pots work great for this. Skim off any scum that rises to the top. 

When it's done, pour the stock through a sieve into a bowl and discard the solids.  They have given all their nutrients to the broth and are all spent.  This broth has a marvelous, rich flavor that we enjoy eating as just plain clear soup.  No canned broth can rival this stuff.  So easy, so delicious.  It can also be used for cooking vegetables, rice, sauces, soups and gravies.  Yum!