How To Make Chicken Broth

I have found that the most widely used prohibited ingredients in commercially available broths include monosodium glutamate (MSG), yeast extract and citric acid. All three of these additives are used to preserve and/or enhance flavor. All three also undergo the fermentation process whereby yeast and/or bacteria are added to change the substance into a form that is suitable for commercial use and yeast is a prohibited broth ingredient.

However, did you ever know that a traditionally made broth is the most ingredient in the cuisines? It is the premise of a decent dinner, as well as for excellent health. Chicken broth, in particular, has healing qualities.

The broth is loaded with gelatin. The body needs gelatin to make strong connective tissue everywhere in the body. It also builds the tissue in the joints, easing those aches and pains. It helps heal intestinal disorders, the blood, lungs, Muscular Dystrophy, osteoporosis, periodontal disease and many more disorders. The components of broth are needed by every part of your body.

How do you make broth? Basically, it is just boiling down the bones of chicken, turkey, beef, rabbit and even fish. It’s the long simmering process that extracts all those vital nutrients out of the bones to make a rich gelatin broth.

Save the bones from several meals for example from roasted or fried chicken and freeze them. You need a full day you can keep a pot on the stove. Take the bones out of the freezer, put them in a large stockpot and fill it with water. Turn the heat on high and while it’s coming up to a boil, throw in a half onion, a few cloves of garlic and about 2 tablespoons of raw apple cider vinegar. The vinegar is what extracts the minerals out of the bone into your delicious healing broth. (Don’t use white vinegar.)

After it comes to a boil, turn the heat down to a simmer or medium heat and cover with a lid. You are going to let this simmer all day, checking often to refill with water when it gets low. Towards evening, you can let the liquid cook down to about half. It should be a deep yellow or gold in color.

If you want to add some vegetables to it add the whole vegetable, or if you have peelings, skins, or tops saved, throw them in. Let these cook in the broth for half an hour. Then turn the heat off, let it cool, and strain the bones off. You can now freeze the broth in small containers for small meals, and put one or two in the refrigerator for a quick cup in the mornings before you start your day. The broth will set up with the gelatin just like Jello. This is exactly what it is supposed to do.

Now you have the basis for good meals ready to go. You can easily put together sauces, gravies or a 20-minute soup in the evening with your homemade broth ready to go.