…was the one thing I thought I just can not prepare myself. Somehow a myth had created itself around this dish that turns out to be as wrong as can be. Chicken broth might be the easiest enterprise my kitchen has ever experienced.
At the same time boiling chicken is way out of my comfort zone since it’s not plant-based and if I’m honest I might go back to just catching some chicken broth at my parents place, BUT I now know it’s dead easy to make.
Or should I show more perseverance…?
This broth is a life saver if you are like me exposed to little people with runny noses and sore throats every day. Or maybe you have to commute in a packed bus or the tube during flue season. Chicken broth does fight infection efficiently & your bones and joints will also thank you for having some of this.
I am all for a plant-based diet but if we’re talking health, a few well-chosen exceptions can be very beneficial.
& it makes quiet a few meals in one cooking effort.
Chicken or fish broth is and has been historically cherished in most cultures as a powerful healing!
The short list of ingredients
1 whole free range organic chicken (or a few pieces only as long as skin and bones are still there)
Chop the vegetables up roughly, wash the chicken & put everything into a pot and cover with cold water. Season with salt as you would your pasta water and bring to a boil. This can take from 15 minutes in a pressure cooker to one hour in a normal pot.
You will see and smell when the broth is ready. It has a little color, some fat swimming on top. If there is a little white foam at the beginning of the cooking process, just scoop it off.
Finally you take the chicken & vegetables out and are left with your broth that you can season to taste, serve with rice or noodles or egg cooked in it. The chicken is easiest taken apart once it’s cold and can be used for another dish or again in the broth.
I tend to reheat only a little of the broth at a time so I can turn it into a different supper each time.