Healing and broth go hand in hand. Whether it’s bone broth, vegetable broth, or something in between (I’ve been experimenting with mushroom-miso broth lately and its pretty amazing), broth is the most comforting food on the planet.
If I had a dollar for every cup of broth I sipped after Aubrey and Ellie died, I’d be rich. It was THAT important to my healing.
Learn more about the role broth plays in a post-loss restorative diet HERE.
I make broth in many different ways but this method has been my go-to lately.
While my mom was visiting me from California a few weeks ago, she made broth this way and it was SO delicious I asked her to teach me. The store I buy my chicken feet at for my favorite COLLAGEN BROTH went out of business so I have been looking for a new recipe.
This one is super easy.
Not only will you get delicious, nourishing broth, but you’ll have an entire chicken worth of fall off the bone meat you can use to make soup, add to salads, or snack on.
It’s minimal energy and maximum nourishing return – exactly what you need during a season of grief.
All you’ll need to make this is one whole organic chicken, water, a large stock pot with a lid, and a little bit of patience. Your active prep time is minimal. Like most broths, most of your time will be spent waiting for 6-8 hours of low simmer to do it’s magic. The broth turns out clear and flavorful with all the heart-mending abilities broth should have.
Your chicken should be organic if at all possible. Non-organic chickens have a lot of metals in their bodies…and metals are not good for healing.
Did you know that bone broths can be high in histamines? Since this broth is not cooked to death, eight hours at the most, it is lower in histamines – but not lower in flavor – than most bone broths, which is good news for you if you are sensitive or reducing your histamine consumption but still want broth that doesn’t taste like water.
- A whole organic chicken
- A bunch of water
- Good quality salt
- Veggie scraps and odds and ends for flavor (OPTIONAL)
Place the whole chicken after you’ve washed it in a large stock pot (if you have the organs and gizzards, add them too) and cover with water and a pinch of salt. Bring to a soft boil and allow to boil gently for 20 minutes, covered. Turn off the heat and let the chicken sit in the hot water until it cools.
Once it’s cool enough to handle, remove the chicken from water (reserve the water in the stock pot, don’t pour it out) and pull all the meat off the chicken and store in an air tight container.
Return the carcass to the stock pot into the same water it was cooked in. Add any veggie scraps you have to add flavor. If you don’t have any, don’t worry. This broth is delicious with just salt and pepper.
Simmer the carcass for no more than 6 hours .Cool and strain.
Store strained broth in the fridge for up to 2 weeks and in the freezer for up to 6 months. Wait to season with salt and pepper until you are ready to use it.
If you want more healing recipes like this, get my Healing Recipes Ebook below. It’s FREE and every recipes nourishes body and soul.
What methods have you adopted to make nourishing broth? How has broth helped you heal?
Send me an email at Rachel@thegriefgal.com. I’d love to know.