If you catch a cold, make this broth at the first symptom. After the meat is cooked, remove it and save for another use. Make sure all the skin, bones, cartilage and other bits stay in the broth pot. At this point, you can continue simmering the broth and adding additional spices, lemon juice, and seasonings. Keep a lid on the pot and carefully place your face over the pot. Deeply inhale the vapors and let the steam soothe your symptoms. This isn't just a delectable broth, it is a healing force and soothing constant while you recover. Add water when the pot gets low, put more vegetables and herbs in and strain what broth you want to drink or poach vegetables in the liquid for the duration of your cold. Allow to cool and refrigerate over night and bring back to a simmer after work. Take a thermos of broth with you and sip the broth throughout the day to alleviate symptoms and gain strength. You'll feel better soon. Read more about the healing powers of broth from the folks who taught us at The Weston A. Price Foundation.
Cold Busting Chicken Broth
1 whole chicken or chicken parts (wings, legs, thighs, bones, etc.)
1 tbsp. apple cider vinegar, lemon juice
Aromatics: At least onion, carrot and celery should be used
1 onion (yellow is best)
1 stalk celery
1 clove of garlic
fresh sliced ginger to taste
Spicy fresh chili peppers to taste, but start with one.
whole black pepper
Health Boosters: One or more can be added to create the flavor profile and/or health benefits you desire
herbs (parsley cilantro, thyme, rosemary bay leaf, oregano, etc.)
spices (cumin, coriander, annatto, turmeric)
1. Submerge chicken in cold water and bring to a rolling boil over medium heat to release scum, foam and undesirables
2. Pour bones into a colander placed directly over the drain in the sink and rinse the chicken.
3. Cover bones in pot with cold water, return to stove, add in whole carrot, celery and onion, lemon juice or vinegar & spice aromatics.
4. Put a lid on the pot and bring to a low slow simmer-cooking for 3 hours or more-after 3 hours the broth may be consumed
4. Remove chicken meat, whole carrot, celery and onion. Cool and save for other use
5 Strain into large bowl or pot over cheesecloth lined colander.
8. Divide broth into 1qt. jars, allow to cool to room temp before moving to refrigerator and finally freezer. The more jelly-like the cool broth is the better.
Using ingredients fully yields the best results. I learned to cook this way out of economic necessity and found it to be the most rewarding and nourishing way to approach food. It happenst to be the best for the planet too. These recipes are a tribute to my Italian grandfather who inspired the zero-waste philosophy by teaching me how to turn leftover polenta into lasagna.