As flu season progresses, it's a good time to be making Chicken broth. Not only is it healthy and nutritious, but also a great way to stretch your chicken just a little bit further.
Chickens from FKF Poultry come with a ''goody bag'' inside each chicken, usually containing feet, gizzard, neck, and heart. Stick them in the fridge until you're ready to start your broth. When ready, add them to a pot on the stove, or a crockpot, along with the bones, and leftovers from the rest of the chicken. Stewing Hens also make excellent broth, and you will have enough extra meat to make chicken pot pies, soups, tacos, etc, and still have enough leftover for a batch of soup.
Cover the chicken with about 2 inches on water, and add your other fixings.
If making broth on the stove, start it on medium heat, and then turn in down on low once it comes to a boil. Broth should be done in 3-4 hours. The longer it cooks the more flavorful it will be. Note that if you let it cook too long, the meat can get dry and tasteless.
If using an instantpot, your broth should be done in about 2.5 hours on the soup/broth setting.
Skim off any scum or fat that rises to the top of the pot. Run the broth through a mesh strainer when you're ready to use it.
I prefer to leave the broth unsalted until I use it, that way you can salt it to taste in your soup.
Freeze extra broth to use later.
Fun fact: Technically, stock is made with just bones, while broth is made with the bones and meat.
A few good things I like to add:
*Onion Peels/scraps. Whenever you cut up an onion add the skins and ends to a baggy and put them in the freezer. Whenever you make a pot of broth add a small handful. They add so much flavor. You can do this with other veggies scraps too if you like.
*Atragulus is a great immune boosting herb. Especially good to add as we progress through flu season. You can order it from most bulk herb stores. Add three or four pieces to your chicken.
*Reishi Mushroom is another immune booster. It usually comes dried and sliced. One slice is sufficient for your broth.
*Digitata Kelp adds a wide variety of nutrients including iodine, to your broth. One small piece is all you need, and it won't effect flavor.
*Lemon Slices will add a excellent flavor to your broth. Just keep in mind you may not want to add it if you plan on making a soup later that will not go well with Lemon!
*Tyme/Parsley/Garlic/Bayleaf if desired.
Have you guys been making lots of broth lately? What sort of things do you like to add? If you haven't started making broth yet I hope I can convince you to start!
Till next time,