How to make the best chicken broth.

Just a cup of beautiful chicken broth. Did you know that bone broth is awesome because it’s one of the best things you can eat to boost your immune system? This is also my skincare secret and super powerful joints supplement. Collagen and gelatin are the most abundant protein in mammals, collagen makes up all human connective tissue. Maximum collagen = glowing skin, hydrated joints, stronger nails and a happy gut.

Nourishing homemade chicken stock/broth is not only the beauty secret and immune system booster it’s also a base for thousands of delicious dishes. I think I could tell you for several days what dishes can be cooked on the basis of chicken broth/ stock, do you remember Forest Gump’s friend who loved prawns, I really love your passion, Bubba.
I like when the chicken broth is clear as possible and free from cloudy imperfections. It’s time to share my secrets.

Recently, many NZ manufacturers have begun selling chicken frames, which are ideal for the broth. Chicken frames are a great source of collagen and gelatin. I usually cook the broth as soon as I return home from the supermarket, while all the ingredients are fresh.

Put the chicken frames (3-4 frames) in a large stock pan about 5 litres volume, cover with cold water and bring to a boil. When the water boils and you see a lot of scum on the surface, pour out all the water and rinse the pan and chicken frames under running water. Return the frames back to the pan. Add two carrots, a large brown onion, a few sticks of celery, two bay leaves, 10 peppercorns, a green part of a leek, and aromatic herbs (rosemary, parsley stalks, thyme). A few mushrooms go well here. I like to add a few dried shiitake mushrooms, which is a great source of umami. Pour in the cold water, add 1/2 cup of apple cider vinegar. Adding an apple cider vinegar to your broth will help extract the collagen. Cook the broth uncovered, at a low simmer, without ever coming to a full boil at least 4 hours. Remove the bones and vegetables with a slotted spoon, then strain the stock through a fine-mesh sieve. To store, let it come to room temperature and store in glass bottles/jug in the refrigerator up to 5 days.


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