Mums Chicken Broth

Chicken BrothGrowing up in a Jewish household with a mum who literally cooked every meal from scratch (including dessert), I was always blessed with food that was made with love. One of the staples in my home, especially during the holiday season, when someone was sick or it was winter (Canadian, and proud of it!), was Chicken Soup! From that came the delicious broth that would bring us back to health or warm us up on the cold winter days. To pay it forward, I am sharing my mums nourishing Chicken Broth recipe.

Naturally Nora Tips

  • After making chicken broth, an entire chicken is leftover, and we won’t want all that meat going to waste.
  • Two of my favourite options for the remaining meat are:
    • Using it as topping for any fresh salad (great source of added protein to make it a complete meal). While the chicken is quite plain tasting, I typically just add some himalayan salt or pesto sauce to give it a bit more flavour.
    • Using it in a recipe that calls for chicken, one of my favourites, Hearty Chicken Supreme 

Check out my YouTube video on why I use my mum’s chicken broth as an alternative to Tylenol!

Mums Chicken Broth
 
Prep time
Cook time
Total time
 
Recipe type: Dinner, Smoothies & Juices
Serves: Depends on your pot size (the ingredients listed below will make about a gallon of broth, using a 5 gallon stockpot)
What You Need
  • 3+ lbs chicken bones or carcasses (from 3-4 chickens)
  • 1 whole chicken plus 4-6 additional legs, thighs or wings
  • Filtered water to just cover the bones and meat in your stockpot
  • ⅓ cup apple cider vinegar (with the mother)
  • 2-4 large carrots, scrubbed and roughly chopped
  • 3-4 stalks organic celery, including the leafy part, roughly chopped
  • 1 medium onion, cut into large chunks
  • 1-2 whole cloves
  • 2 tsp peppercorns
  • 1 bunch parsley, added in the last hour
What You Do
  1. Place all of the bones (or carcass) in a large (I used 5 gallon) stockpot. Add the vinegar and enough filtered water to cover everything by 1 inch.
  2. On medium heat, bring the water to a simmer. Use a shallow spoon to carefully skim the film from the to of the broth.
  3. Add all the vegetables (except parsley) and spices, then reduce the heat to low.
  4. TIP: you want the broth to barely simmer.
  5. Skim occasionally over the first 2 hours and be sure the bones always stay covered with water, adding more if necessary.
  6. Cook for at least 4 hours, or up to 6 if you have a larger batch.
  7. When the broth is done, remove the pot from the heat. Using tons or a large slotted spoon, remove all the bones (or carcass) and the meat.
  8. Save the chicken for my Hearty Chicken Supreme Recipe
  9. Pour the broth through a fine mesh strainer and discard the solids.

 

About Nora DeBora

Nora DeBora is one of Toronto's leading Health and Wellness professionals who is certified in holistic nutrition, yoga and personal training. She specializes in digestive wellness and is passionate about educating and empowering her clients to achieve their optimal health goals.