Homemade Broth

[Dace]

I found this recipe but I am not sure how it would turn out....seems to me that the meat would completely turn to mush.

Brasco Broth
By Kirsten Archer
This soup is what Nathan lived on for the first several weeks of Rubins program which helped to cure his severe Ulcerative Colitis (read Nathans story of his recovery). Kirstens mother was also suffering from a painful but undiagnosed digestive disorder and lived on this soup alone for months managing to maintain her energy levels and busy life! Kirsten says that her family still uses this soup when anyone has a tummy bug.

3 1/2 litres filtered water
1 tbs apple cider vinegar
4 - 6 tbs coconut oil
1 medium organic chicken
2-4 chicken feet
8 organic carrots
6 stalks celery
2 - 4 sliced zuccinis
3 medium white or yellow onions, peeled and diced
4 inches grated ginger
5 cloves garlic (omit if you have upper GI problems or severe heartburn)
2 tbs celtic sea salt
1 large bunch parsley

Place chicken and feet, water, apple cider vinegar, oil, veges, ginger, garlic and sea salt into a large stock pot and bring to the boil. Let boil for a minute, lower heat and simmer for 12 to 24 hrs. About 30min before removing from the heat add the parsley.

Remove pot from the heat. Remove and discard chicken feet. (I dont use feet anymore, but apparantely they are really high in gelatine). Remove the meat from the chicken bones and put back in pot, throw away bones. (We chop the chook into parcels and wrap in muslin bags tied with twine before cooking, this way we know that the bones wont be in the soup. If you are using feet I highly recommend a separate bag as I once got a toenail in my spoonful!).

You can also blend the soup up if preferred.

 

[punkin]

Seems like everything would turn to mush simmering that long.

And, blech! a toenail? No feet for me, either.

 

[Dace]

Part 2 if my question....can I can broth?
My little one has an obsession with ramen noodles and I need to revise how she consumes them....canned broth would be so convenient!

 

[noobiechickenlady]

Sounds nummy to me. The bones would definately be soft & crumbly. I don't usually bag my meat for broth, but I do strain it. This is my first year raising chicken so I've never had real, whole chicken to use, just used the carcass from a roasted chicken. But, in using the feet, how about clipping the toes off?

The whole point to broths like this is that the bones release all their minerals & gelatin, which is what makes broth so darn good for you.

Yes, you can can it or freeze it even. Use the pressure canner. I proccessed my venison broth in pints for 20 minutes at 10lbs.

 

[punkin]

According to the Ball Blue Book:

CHICKEN STOCK

1 (3-4 lb) chicken, cut into pieces
4 qts water
2 stalks celery
2 med. onions, quartered
10 peppercorns
2 bay leaves
1 tbsp salt

Combine chicken and water in a large saucepan. Bring to boil. Add remaining ingredients. Reduce heat; simmer 2 hrs or until chicken is tender. Remove from heat; skim off foam. Remove chicken from stock, reserving for another use. Strain stock through a sieve or several layers of cheesecloth. Allow stock to cool until fat solidifies, skim off fat. Bring stock to a boil in a large saucepot. Ladle hot stock into hot jars, leaving 1" headspace. Adjust 2 piece caps. Process pints 20 minutes, quarts 25 minutes, at 10 lbs pressure in a steam pressure canner.

I've not done it before, but it doesn't sound so bad.

 

[patandchickens]

If the ingredients HAVEN'T disintegrated, you haven't really made a worthwhile broth You strain 'em out.

The proper way of making broth however, sez me and the traditions I come from, is to use just the chicken carcass (and feet if desired) for the broth. The meat you save for useful eating (rather than cooking it to death making your stock), by one of two possible methods:

-- remove the carcass from the stock pot after it's poached long enough to nicely cook the meat, strip the meat off and reserve for other/later uses, then return the bones to the pot to simmer a bunch more time (or just use the carcass left over from a roast chicken, which is easier and actually much tastier anyhow); or

-- remove the meat from the bones while raw, then (optional but highly desirable) roast the raw boney carcass in the oven til browned and toasty, put the boney carcass into the stock pot, and proceed for some large number of hours to produce your broth.

Using ROASTED bones, rather than raw, gives a much better flavor and color to the stock and is highly to be recommended.

Yes, absolutely you can can stock (that's one of the major reasons I have finally decided to break down and buy a pressure canner ). You really ought to use a pressure canner, though; or if not, give it at least 2.5 hrs in the boiling water canner and then boil it hard for 10 minutes before serving it (when you open the jar later, I mean)


Pat, raised on Soup being the most important of the five basic food groups

 

[Dace]

OK Pat...I know about browning beef bones for a brown stock...great flavor!
And I have always made chicken soup from a roasted chicken carcass....but, am I losing some of the health benefits by first roasting the chicken and then making stock?

The beef bones are so much larger and roast for less time, I just wonder if roasting those scrawny little chickens bones will diminish the heath benefits.

 

[big brown horse]

I got my broth recipe from freemotion.

I only use the carcas and skin..no veggies or spices at this point.

I let it simmer for 24 or more hours with a slosh of ACV. Strain the bones etc. (The bones will crush in your hands when it is done so I give it to the dogs.)

I have roasted the chicken first for one batch and then I boiled a chicken, removed the meat and then returned the carcass and skin to the water to simmer for 24 or more hours. Both ways produced a yummy broth.

The flavor of the broth will knock your socks off!!

 

[patandchickens]

And I have always made chicken soup from a roasted chicken carcass....but, am I losing some of the health benefits by first roasting the chicken and then making stock?

The only health benefits claimed for stock that I'm aware of (and personally I more or less *believe* it, so please don't jump on me for saying 'claimed' ) involve minerals and gelatin and what-all that are slooooowly cooked out of the bones and connecctive tissue over many hours. I cannot see how roasting could possibly change that

JMHO,

Pat

 

[Dace]

Thanks Pat!