Homemade Broth

I just love the warm and sensation of healing I feel when I pour a cup of homemade broth. From chicken to Veggie, and every kind in between, they are so amazingly easy to make, it’s crazy most of us don’t drink up this liquid gold more often.

INGREDIENTS (5 Qt Pot/Slow Cooker)

3 Celery Stalks (Celery-Vitamin A, K, and C. Potassium, Folate, and Low Glycemic)

2 Medium Carrots (Vitamin A, K, Calcium & Beta Carotene-Lowers risk of diabetes, great for bone health)

1 Medium Onion (High in antioxidants and anti-inflammatory compounds. reduces risk of cancer, lowers blood sugar, and improves bone health)

3 Garlic Cloves (Lowers cholesterol and blood pressure. Reduces risk of heart disease)

**Whole Chicken (Rich in essential Fatty Acids & Protein. Protect digestive tract, improve sleep, and supports joint health)

2 Sprigs of Parsley (Large source of Vitamin C, A & K-all vital to immune health)

2-3 Sprigs of Thyme (Great source of Vitamin C & A-attacks colds. Source of Copper, Fiber, Iron, and Magnese)

1-2 Tsp Salt (Balances fluids in blood. Maintain healthy blood pressure. Essential for nerve and muscle function)

1 Tsp Pepper (Vitamin A, C, potassium, folic acid, and fiber)

6-8 Cups of water (Fill pot up until 1 inch below rim)

The How To

I love using my slow cooker for this. I place all ingredients in the pot. Fill with water. And slow cook on low for 12 hours.

You can also accomplish the same results in a stove top pot. Place all ingredients, including water in pot. Bring to a boil. Bring temperature down to low heat, and simmer for about 45 minutes (or longer if you are able). This allows the minerals to be pulled into the base water. So, the longer it cooks, the more density of minerals will develop in the broth.

**You can omit the chicken if wanting to make veggie broth. Or swap out with Beef/beef bones to make beef broth.

**Be sure to rinse and empty your chicken of gizzards (or keep them if you prefer) before placing in pot.

* You can also get creative and add or replace veggies and spices that you prefer.

Can your own broth and store in cool dark shelf away from heat for up to 1 year. Jar them in refrigerator if going to use them up within 2 weeks. Or freeze in containers for up to 6 months.

You can use broths to add amazing flavor to so many dishes. Grains, stews, soups, veggie stir fry, or just a warm cup of broth when you feel a cold coming on.