Perfect Chicken Broth
Chicken broths are different to beef/lamb as they are rich in type II collagen which is what nourishes our joints, eyes & spinal column.
It’ll speed up recovery from sports injuries, improve pain & stiffness with arthritis, & help with postnatal pelvic recovery too
But as anyone who’s tried will know these smaller bones need different treatment or you end up with watery thin broth. Fear not - I have the answer (actually 2 answers!) & they’re both below for you.
Key Facts
- Improves joint health
- Relieves symptoms of arthritis
- Rich in type II collagen
- Speeds up recovery from sport injuries
Ingredients
- 3-4kg pasture raised organic chicken carcasses (raw for bone broth, leftover cooked bones = stock)
- 2 large carrots
- 1-2 onions
- 2 celery sticks or a small fennel bulb
- 1 tablespoon apple cider vinegar
- 1 tablespoon black peppercorns
- 1 large sprig fresh rosemary or a couple of bay leaves (if you have them)
- Any leftover veg peelings - I keep a stock scraps bag in my freezer with herb stems, potato peelings etc & these go in too
Preparation
01
For a Pressure Cooker;
Add everything to the pot with enough water to reach 3/4 of the way to the top of the ingredients.
This should be around 1.25-1.5 litres for this amount. Set to high for 3 hours.
02
For a Stove Top;
Add everything to a large pan, add enough water to reach about 2cm below the top of the other ingredients. This will be closer to 1.5-1.75 litres.
Clamp a piece of non toxic parchment between pan & lid. Simmer gently for 6 hours.
03
Once done pour broth through a sieve to separate the bones from liquid.
04
Allow to cook & then refrigerate overnight.
05
In the morning you can scrape excess fat off if you wish, you’re beautiful gloopy broth should be well set now.
06
It’ll keep in the fridge for a week or can be portioned & frozen for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
