Chicken Broth – the Other Superfood!

Alright gang, the food experiments continue! You really ought to try one just for fun. It’s like being a kid again, somewhat like a self-dare, where you are a bit nervous and squeamish to try something but once you do, there is a sense of accomplishment and success that sets in. I’d say that is a win and well worth it! I dare you! 🙂 After the initial creepy and strange texture of the chicken feet, you’ll soon forget about that with your end product! There are tons of good reasons to make your own chicken broth, here are a couple just to name a few:
1. You know what is going into it (no added preservatives, chemicals, GMO’s etc.)
2. You control the sodium
3. There are TONS of vitamins and nutrients that come from the chicken broth
4. Homemade chicken broth is an excellent way to help heal the gut
5. Drinking it makes your hair shiny and your nails grow well
6. It’s really tasty. I promise!

Here’s what you’ll need for some tasty homemade, healthy chicken broth:

  • 3 pounds of chicken feet
  • 3 large carrots, diagonally sliced
  • 1 onion, cut into wedges
  • 3 celery ribs, cut in half
  • 1 bunch of fresh thyme or dried thyme
  • 1 bay leaf
  • 10 peppercorns
  • 2 tsp of turmeric (optional – this is a natural anti inflammatory herb. It will make your broth a bit more on the orange/bright yellow side just an fyi)
  • sea salt

1. Bring 2 quarts of water to a boil, boil feet for about 5 minutes
2. Drain and rinse feet
3. Optional, you can cut off the nails if you like, I did this round but next time I won’t be. It takes a lot of extra time and I think it will taste just as good and work just as well without snipping off those little creepy nails.
4. Once you have rinsed the feet, put them back into the pot, fill the pot with water about 1″ over the feet. Add in your veggies and seasonings. Let it simmer for about 4 hours. with the lid slightly open, after 4 hours take the lid off and let simmer another 2 hours uncovered.  You can do this in a crock pot on low for 6-8 hours as well with the lid on.
5. Occasionally skim the top to take out any foam that has been created.
6. Time to strain your wonderful creation! Grab a strainer and another bowl, strain the broth through the strainer into the bowl. After you have done that, if you have another strainer or cheese cloth, strain it again to really sift out the “extra” things in the broth.
7. Store it in containers that you could either have in the refrigerator or freezer. I would suggest keeping one in the fridge and the leftovers in the freezer. This way you always have some on hand for cooking, when you need some extra vitamins, or when you start to feel a cold creeping in.

Additional details about all the excellent nutrients in chicken broth can be found here at Weston Price, “Why Broth is Beautiful.”

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