“Let thy food be thy medicine and thy medicine be thy food” – Hippocrates
There’s nothing more nourishing than a warm cup of broth. To make broth, you first start with stock – and then season it to taste. Saving the bones from a roasted chicken, buying beef shanks, or asking for a fish “rack” from your fishmonger is an inexpensive way to get the raw materials to make what I consider the best medicine on the market: real food! It’s easier than you think and one batch can extend into many recipes.
- 4 to 5 quarts cold filtered water
- 3 leftover roasted chicken carcasses, plus bonus chicken feet and/or organs
- ¼ cup apple cider vinegar
- 1 large onion
- 4 carrots, peeled
- 3 celery stalks
- 1 tablespoon black peppercorns
- 3 bay leaves
- Fill a large stockpot with the cold water and add the chicken carcasses and vinegar. Allow to sit for 30 minutes, then bring to a boil and skim off any scum that comes to the surface.
- Add the whole onion, carrots, celery (no need to chop them), peppercorns, and bay leaves, reduce the heat to a very low simmer, and cover. The longer you cook the stock, the richer it will be. I usually start mine early in the morning and turn off the heat at the end of the day, just before I go to bed. After you’ve turned off the heat, allow it to cool on the counter for about 1 hour.
- Strain the stock (through a cheesecloth-lined strainer for a clearer product) into a large bowl or separate, smaller pots and place in the refrigerator to cool (I usually do this overnight).
- When the stock is fully cooled, skim off and discard the fat that has risen to the top. Ladle the stock into freezer-safe containers. Label, date, and store in the freezer until you’re ready to use it.
These recipes and more can be found in The Homegrown Paleo Cookbook: Over 100 Delicious, Gluten-Free, Farm-to-Table Recipes, and a Complete Guide to Growing Your Own Healthy Food.
Image credits: Heidi Murphy