Chicken Broth

October 3, 2009 at 12:22 pm Leave a comment

How to make Chicken and Beef broth

Chicken and beef broth You can prepare homemade chicken broth with a minimum amount of work. Broth can be made before surgery and stored in air tight freezer containers. If making broth for future use in soups you may want to use half of the water (5 cups instead of 10). This would make a concentrated broth (easier to store).

2 lbs of pieces of chicken with Bones (you may use leftovers from a rotisserie chicken)
Chopped veggies such as: 2 sticks of celery with leaves, 2 medium size onions, 2 carrots, a handful of chopped parsley leaves ( adds iron to your broth) and a teaspoon of dry Italian herbs or thyme leaves if desired
10 cups of water
A teaspoon or two of crushed black peppers
1/2 to 1 table spoon of salt (or as desired)Preparation: Put the chicken with bones (no skin) into a large stock pot and cover with cold water.

Add salt and pepper, about 1/2 tsp of salt, 1/4 tsp of pepper.

Bring to a boil and reduce heat to a simmer.

Simmer at least 3 hours; occasionally collect the foam that comes to the surface.

Strain the broth.

After the stock is cooled at room temperature, place it in the refrigerator. When cold, remove the layer of fat that will form on the top of the broth.

Note 1: You may prepare the broth prior to your surgery and place it in small freezer bags or containers and freeze it for use after the surgery or to make soups in future.

Note 2: After phase 1 (the first two weeks) of your surgery, you may puree the cooked vegetables completely, add some of the broth, season it as desired and eat it as a meal (provides a wide variety of essential nutrients such as minerals, vitamins and antioxidants required for a healthy body).

Note 3: To improve calcium content of your broth, add 2 table spoons of white vinegar (this would dissolve more calcium from the bones during cooking period).


Entry filed under: Broth, Recipes.

Beef Broth Smoothies

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