💜 Also called Restorative Broth, this was traditionally served to people who were
ill or recuperating. All the vitamins were extracted into the broth and very
little digestion required.
💜 Serve it as a consomme before a meal.
💜 Use it to add more flavor to soups and stews.
1) 8 chicken thighs, bone in and skin on
2) 4 med onions, peeled and 1/4'd
3) 6 celery stalks and a handful of leaves, roughly chopped
4) 3 broccoli stems, sliced thick
5) 2 large carrots, peeled and sliced thick
6) 8 garlic cloves, peeled and smashed
7) 1 bunch parsley
8) 1 palm full peppercorns
9) 3 - 4 t salt
10) 1 - 2 inch piece fresh ginger, peeled and 1/4'd (optional)
Adding the ginger changes the flavor alot. I didn't add it.
Put all in large stock pot.
Cover with 12 c or so cold water.
Bring to boil, reduce heat and partially cover and let simmer lazily about 3 hours.
Add a bit more water if it gets too low.
(Most recipes tell you to skim the scum off the surface with a metal spoon. I didn't do any skimming at all.)
Pour all through a colander.
Remove chicken.
Press the veggies with a potato masher to release more broth.
If you want a clear broth, pour thru finer sieve lined with paper towel.
Change towel after each 2 cups or so are poured thru.
This helps to collect alot of the fat and floating bits.
Save the bits and add to veggies.
Cool broth in bowl, put in fridge.
Next day remove fat accumulated on top.
Divide into smaller containers and freeze.
Use the chicken and veggies to make soup, stew or chicken pot pie.
