Chicken broth, health benefits and how to prepare.

This time of year is great for some good, wholesome food. And I have some great tips to share with you all. Today I am going to share with you the benefits of a good chicken broth.

We have all heard at one time or another how good chicken noodle soup is for you when you are sick. A good soup starts with a good stock. While reading through Sally Fallon’s Nourishing Traditions she shared information about stock (particularly meat stock).

She wrote: “In folk wisdom, rich chicken broth-the famous Jewish penicillin-is a valued remedy for the flu. The 12th century physician Moses Maimonides prescribed chicken broth as a treatment for colds and asthma. Modern research has confirmed that broth helps prevent mitigate infectious diseases. The wise food provider, who uses gelatin-rich broth on a daily or frequent basis, provides continuous protection from many health problems.”

Ladies and Gentleman, we need to be making and using this stuff ALL. THE. TIME! You can also buy some from the store but you need to watch for all the “added stuff”. You will probably need to buy a good organic kind to avoid anything that isn’t meat, water, vegetables and salt and pepper. Or, you can continue reading and I will share how to make your own!

Here’s some facts to get you thinking:

Naturally occurring collagen and gelatin found in chicken broth and stock, if you are eating or drinking it regularly (think several times a week) can support joint pain that comes from getting older.

Stock is also good to enhance digestion and support your immune system..

Chicken broth has even been shown to help cleanse the liver. Our livers take a beating. They are the major filtering system of toxins that come into our body (which is a lot more then when our grandparents were kids). So go show your liver some love and get some broth in ya! You whole body will thank you.

Stock that has had 12-24 hours to simmer and release all the minerals and collagen from the bones is going to help soothe your gut. The lining and cells of your gut need to be supported and broth is a great source of food to do that.

Are you ready to make some nourishing stock and start healing your body?!?

One of the easiest ways I have found to have stock and broth in our home is to cook a whole chicken. Yes, it is messier and takes more time but, but it is so worth it. When you head to the grocery store what you find most often is boneless, skinless chicken.

Guys, you are losing so many important nutrients buying this type of meat, just because its more convenient and we tend to be in a hurry. With a little bit of planning, you can get all the good vitamins and minerals (and save a little money and time along the way).

Recently, I cooked up a whole chicken in our Instant Pot. Since it was one we grew it was in the 6-7 pound range and I got around 6 cups of meat and at least 5 cups of broth off of that one chicken. Taking one afternoon to cook that chicken has now given us enough meat to make three dishes. I also have the bones are in the freezer until I get some more to make bone broth.

I only had to dirty one pan and look I have already saved some time and dishes!

Here is my round about way of cooking a whole chicken in an Instant Pot. This can also be done in a slow cooker. You will just need to cover and cook on HIGH for 3-4 hours or until thermometer inserted into the thickest part of the thigh registers at 165 degrees or higher.

Place whole chicken (or can be a chicken that has been broken down into pieces) in Instant Pot.

Add onion, garlic, carrots, celery, potatoes (whatever you have on hand)

Next, add 2 tsp of salt and pepper (sometimes if I am out of onion or garlic, I will add 1 tsp of onion and garlic powder)

Then, I add 1 Tbsp of unpasteurized Apple Cider Vinegar (the ACV helps to pull calcium and other minerals from the bones as it slowly simmers. This is more important when making bone broth but I add it when cooking the whole chicken and you cannot taste it).

Finally, I fill the pot with water until it almost reaches the max level.

I then set the Instant Pot to Manual Pressure, High Heat for 6 minutes per pound on high pressure.

After the cook time is finished, let pressure naturally release for 15 minutes, then release rest of pressure.

And now you have chicken for the week!

When you debone the chicken, you can put the bones in your freezer. After cooking a few whole chickens you can then use those bones to make bone broth.

When I make broth I usually have more then I need so I will freeze in two cup containers. This makes the right amount to make a cream of chicken soup or to add in place of water when cooking rice.

Hope this is helpful for you and encourages you make your own soon!

Until Next Time,

Julie