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.
Hi Erika, thanks for your comment, yes, skinless chicken is necessary to keep levels of histamines low and you can cover it as soon as you start cooking.
September 19, 2016 at 7:49 pm
I’d love to try making this but have a couple of questions first. Should the chicken be skinless? And should the pot be covered? If so, when?
September 20, 2016 at 2:34 am
Hi Erika, thanks for your comment, yes, skinless chicken is necessary to keep levels of histamines low and you can cover it as soon as you start cooking.