Equilibrium Natural Health

Chicken Broth Low Allergy, Low Salicylate and Low Amines

Posted on September 16, 2016 Updated on October 21, 2016

Ingredients;

• 6 litres of cold, filtered water or enough to cover the chicken (I recommend using a very large pot so you get lots of broth).
• 2- 3 FRESH organic chicken carcasses and skin-less chicken meat (1kg of chicken in total). (skinless chicken is necessary to reduce histamines)
• 2 onions, quartered (if salicylate intolerant, use leeks and spring onions)
• 1-2 carrot, quartered (if salicylate intolerant, use swede)
• 3 sticks of celery
• Several sprigs of fresh thyme (omit if salicylate intolerant)
• A bunch of parsley
• A generous pinch of celtic, rock, Himalayan or sea salt
• 2 tbsp apple cider vinegar (omit if salicylate intolerant)

Directions;

• Place the meat, water and vinegar in a large saucepan, cover with a lid and let stand for 30 minutes. This will give time to the vinegar to start drawing minerals from the bones into the water.
• Bring to the boil.
• Over the next half hour, a foam-like scum will rise to the surface. Skim it several times.
• When no more foam is surfacing, add the vegetables, thyme and and salt and reduce heat to simmer.
• Cook for 2-4 hours.
• Ten minutes before the end add the parsley. This will increase the mineral content of the broth.
• After cooking, remove carcasses and veggies with slotted spoon and strain into a container.
• The broth can then be stored in pint-sized glass containers in the fridge. Chill well before freezing.