Chicken Bone Broth
Every kitchen, should have a good old fashioned reliable stock or broth in the kitchen. Especially when made from free range organic meat, bones, vegetables and herbs. A constant replenishment of our constitution that is stressed during modern living and to keep the body’s strength and immunity nourished. This wholesome broth provides flavour to your dishes and can be taken as it is a delicious clear soup.
Rich in nutritional powerhouses, such as glucosamine, chondroitin, essential minerals and gelatin, this bone broth is inexpensive to make, abundantly nutritive and intensely flavoursome. We recommend incorporating this broth into your daily diet for its many benefits. The cider vinegar used in this recipes helps to release more minerals from the bones. This version of chicken bone broth makes use of the leftovers from a roast chicken. Other broths can be made using whole, raw chicken.
To prepare this healthful nutritious, chicken broth full of essential nutrients, we recommend a heavy-bottomed stock pot and a fine mesh sieve or cheesecloth. You can use kitchen leftovers and scraps, such as carrot peelings, onion ends, celery leaves and bits of leek, which may have been kept in a large plastic bag in the freezer.
- 1 leftover Roast Chicken Carcass
- Vegetable leftovers (onion trimmings, celery leaves, carrot peels, garlic etc)
- 2 Bay Leafs
- 2 Tablespoons Apple Cider Vinegar
- Pick the chicken carcass clean of useable meat and keep for another dish.
- Add the chicken carcass, vegetable leftovers and bay leafs to the heavy-bottomed stock pot.
- Pour filtered water over contents to cover.
- Add apple cider vinegar.
- Simmer for a minimum of 4 hours and up to 12, adding more water as needed or desired.
- Strain solids from the broth through a fine mesh sieve or cheesecloth.
- Bottle and store the stock, or drink a bowl straight away.
- The broth should gel, but it is not necessary.
Traditional Chinese Medicine Nutritional Healing
Organ: Spleen and Kidney
Vital Substances: Qi, Blood and Essence
This warming dish is Invigorates the Kidney, Strengthens DNA, Supports the Digestive System and Builds Blood. It is perfect in Autumn/Fall/Winter when we are susceptible to cold. Always serve hot and with hot food, but not spicy.
James O’Sullivan from Galway is a credible and engaging speaker, a people friendly practitioner and lecturer of Integrated Medicine, serving his patients, his students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. He is a respected author and has appeared on many public media.
James O’Sullivan from Galway is a credible and engaging speaker, a people friendly practitioner and lecturer of Integrated Medicine, serving his patients, his students and the public with the positive benefits of both Conventional Western Medicine and Traditional Chinese Medicine. He is a respected author and has appeared on many public media. #jamushur