Chicken Winter Broth
Chicken soup isn’t just good for the soul: There’s a reason that it’s prescribed by doctors and mothers alike when you’re feeling under the weather. All bone broths — beef, chicken, fish, lamb and more — are staples in the traditional diets of every culture and the basis of all fine cuisine. That’s because bone broths are nutrient-dense, easy to digest, rich in flavour and they boost healing.
Bone broth or stock was a way our ancestors made use of every part of an animal. Bones and marrow, skin and feet, tendons and ligaments that you can’t eat directly can be boiled and then simmered over a period of days. This simmering causes the bones and ligaments to release healing compounds like collagen, proline, glycine and glutamine that have the power to transform your health.
2 chicken carcasses (organic)
2-3 chicken wings (organic)
Cold water to cover bones
1 tablespoon apple cider vinegar (helps draw minerals from the bones)
1 carrot chopped finely
2 stalks of celery chopped finely
1 bay leaf
1 cup chopped cabbage
1 knob fresh ginger, finely chopped
4 cloves of garlic, minced
1-cup fresh parsley
Ground black pepper and quality sea salt
1. Boil up ingredients.
2. Add more water when required.
3. Simmer for anywhere between 6-12 hours.
4. After the broth has cooled, strain.
This will keep in the fridge for 4-5 days or alternatively freeze in batches.