Chicken broth is a practical and affordable addition to any diet. Broths and stocks provide powerful nourishment.
Organic chicken legs are generally a reasonable price and sometimes even cheaper than buying the whole chicken. You can leave the skin on if you like. I like to fry the chicken skins up for a tasty snack. Use the rendered chicken fat to fry with.
Organic chicken fat was traditionally considered to be very healing. This recipe is also good because you can use the poached chicken meat to make Myanmar Chicken Salad, and other recipes.
- 1 whole chicken, cut up ( or about 4-5 chicken legs)
- 3 medium carrots, washed and roughly chopped
- 4 medium onions, roughly chopped
- ½ bunch celery, roughly chopped
- 1 bunch parsley, washed if sandy
- 2 T vinegar, preferably cider vinegar
- 10 whole black peppercorns
- 4-6 bay leaves
Place the chicken, carrots, onions and celery into your pot and add enough cold water to cover. Add the vinegar. Bring to a boil. As it begins to simmer some foam will rise to the top. This foam should be skimmed as other impurities will rise with the foam.
Then add the peppercorns and bay leaves and allow to simmer over low heat for about an hour. Do not allow it to come to a full boil.
Remove chicken from broth, allow to cool slightly and remove chicken meat from bones. Return the bones to the broth and allow to simmer for another 4-5 hours. Add the parsley about 10 minutes before turning off the heat. Strain and cool.
You can reduce the chicken stock more to create demi-glace if you have no room in your fridge, later you can just add water to create chicken stock.
A few optional additional ingredients:
- Chicken feet (will add much more gelatin to broth)
- Whole chicken plus head
- Chicken gizzards
- Pau d arco bark (in cheesecloth or in tea ball)
- Whole coriander seeds
- Dried Lime
- Cinnamon sticks