You may have heard people suggest having some chicken broth when you’re ill? That's because it's a health-boosting superhero packed with goodness. It's very soothing and can heal and protect your gut, increase immunity, and reduce inflammation. It's also a beauty food full of collagen, nutrient-dense with amino acids and other minerals like gelatin, calcium, and magnesium.
Its amazing healing powers have been documented by our ancestors for hundreds of years with very good reason! The secret is to cook it long and slow to make sure that the nutrients are released from the bones and to help this process I add a tablespoon of apple cider vinegar.
So after a lovely Sunday roast chicken, I always look forward to making a stock with the bones and a few vegetables! Here's what I do:
1. Put the leftover bones and skin from an organic chicken into a large oven-proof pan, along with some onions, carrots, celery and a tablespoon of apple cider vinegar.
2. Bring to the boil and then either simmer on top of the cooker, or I pop it in the slow oven in the Aga overnight - for about 7 to 9 hours.
3. Remove the bones and vegetables and strain the stock through a fine-mesh sieve and use immediately or freeze in whatever portion size is useful for you.
This makes the BEST GRAVY EVER and also is a delicious base for any home-made soup!
Comments