Broth is a magical food that can become many things depending on your needs and wants. This is a basic nourishing chicken broth. Feel free to add other foods, herbs and seasonings to make this dish more suited to your needs. Root vegetables & herbs, berries, and mushrooms make wonderful additions. Or just keep it simple and use the recipe the way it comes.
How to use Nourishing Chicken Broth
I keep this nourishing broth in the freeze to use when cooking rice or want to make a quick soup. Ayurvedic Herbalist, Candis Cantin suggests taking a daily broth drink, especially in fall, winter and early Spring, to help nourish and moisten the the tissues of the body. It also comes in handy when someone is sick in the house and won’t eat, but needs the nourishment.
About the ingredients
Food is so much more than the flavor. That’s just foods special way to get it to your mouth and into your body. Let me tell you a little about what I learned about the ingredients in this Simple Nourishing Chicken Broth.
The Ayurvedic food combination of ginger, onion, and garlic is referred to as the trinity roots. Ayurvedic Herbalist, K.P. Khasla, emphasizes the synergistic qualities of these warming herbs. Together, they speed up the metabolism, raising the digestive flow, pulse, heart beat, and elimination or detoxification. The onion and garlic duo work together to support hormone balance, and control cholesterol.
On its own, when garlic is taken regularly for a long period of time its boosts the immune system. It increase blood flow, normalized blood pressure, and tames the cholesterol, thereby making it a good choice for cardiovascular function. I add garlic to just about every dish I make. For a mild flavor add it to the beginning of the cooking process, and for a stronger flavor add it at the end, or eat it raw by crushing it into salad dressing, or stirred into an oil that is mixed into the finished food.
Onion is a food that is functions much like garlic but, it also support the lungs. For those with diabeties, onion is great as it regulates blood sugar levels. However, its benefits are best after long term consumption.
Ginger is one of my very favorites. Here is a root that I find to be so versatile. I use it for meats ranging from beef to fish, I mix it into vegetable and gravy dishes, and I also use it with fruit, pastries, and other sweets. Wow, what a root! Ginger is a great warming food that improves digestion, circulation, eases menstrual cramps, and beneficial for arthritis.
In Traditional Chinese Medicine, astragalus (Astragalus propquus) is a qi building herb. Long term use strengthen the immune system, improves energy, and supports liver, kidney and heart function. Per Rosalee De Le Foret’s book, “Alchemy of Herbs”, researches believe it is the improvement of oxygen intake that is responsible for improved energy. You can find astragalus at your local herb store, or you can purchase it from my Wild Alex Herbs Etsy store.
Bay leaf is added to soups because of its delicious flavor. Medicinally, it is not used so much anymore for reasons I do not know. But, studies done in the 80s show that bay leaf is very effective in impeding bacterial growth.
Peppercorn is a impressive and surprising food. It’s a warm, and drying herb that works wonders on the digestive tract. It’s beneficial for colds and flus. And the coolest part, it helps with nutrient absorption. Eat more pepper!
I started adding apple cider vinegar to my broth after taking a course by Candis Cantin. She recommends adding apple cider vinegar to broth to soften the bones to more effectively draw out its minerals. Even though this recipe uses the entire chicken, not just bones (keep reading for bone broth), I still like to add it. Plus, it adds a nice flavor.
Step by Step Instructions
Begin by cleaning your chicken well. Set the chicken in a large soup pot. Add the herbs, vegetables, and apple cider vinegar. Cover with water by an inch. Bring to a boil. Once it’s been at a boil for about 15 minutes turn down to simmer for about 5 hours. I like to let it simmer for a long time so the meat falls right off the bone. Once the broth has cooled, transfer the chicken to a dish to cool. Continue to strain discarding the vegetables, and herbs. Remove the meat from the bone. Discard skin and bone. Meat can be used right away or put it in the freezer for up to 6 months.
Broth from Chicken bones
I typically make my broth for a whole chicken, but sometimes I use chicken bones too. It’s great with left over Thanksgiving turkey bones, or bones from those yummy rotisserie chickens at the grocery store. Well, if you use the turkey it obviously won’t be chicken broth but, turkey broth.
The end result
The final product is a delicious broth that can be used in soup, gravies, rice, as a nourishing drink, or anywhere water or broth can be used. I hope you enjoy it!
Broth is a magical food that can become many things depending on your needs and wants. This is a basic nourishing chicken broth. Feel free to add other foods, herbs and seasonings to make this dish more suited to your needs. Root vegetables & herbs, berries, and mushrooms make wonderful additions. Or just keep it simple and use the recipe the way it comes. Visit http://www.wildalexherbs.com for more information on the ingredients in this recipe.
Nourishing Chicken Broth
- Whole organic chicken (or chicken/turkey bones)
- 1/4 cup apple cider vinegar
- 1 large yellow onion
- 2 inch piece of ginger, chopped
- 6-8 garlic cloves, smashed
- 3-5 bay leaves
- 10-15 astragalus root slices
- 2 teaspoons peppercorns
- Add all ingredients to a large pot.
- Cover with water by an inch or two.
- Bring to a boil. Reduce to simmer for 5 hours or until meat falls apart.
- Allow to cool.
- Strain the broth through a sieve. Discard all but the chicken.
- Separate the cooked chicken from the bone and skin. Discard bone and skin. Save the cooked chicken for chicken soup or another dish.
- Broth can be used immediately, refrigerated for up to a week, or frozen for 6 months.
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- Cantin, Candis. “Ayurveda” Learning Herbs, Herb Mentor. Herb TV.
- De La Foret, Rosalee. “Alchemy of Herbs”. Hay House Inc. 2017. Page 39-40, 308-309.
- Houdret, Jessica, and Farrow, Joanna. “The Kitchen & Garden Book of Herbs” Hermes House. 2006 p. 159
- Khasla, K.P., “Culinary Herbalism – Session 3: Basic Recipes” Learning Herbs, Herb Mentor, Herb TV.