Homemade chicken broth is one of my favorite foods. Once you start making your own, it’s so hard to go back to the store bought version. I do pick up some at the store if I’m in a pinch and don’t have any on hand, or the ingredients to make it (namely, if I don’t have enough bones stored up in my freezer). A good organic version works well, but the flavor of homemade broth is so concentrated, it’s hard to compare.
During the winter, homemade chicken broth not only adds incredible flavor to all the soups, stews and casseroles you will be making, but it also serves as a healing tonic for your body. Chicken broth made with organic, pasture-raised chicken bones yields some seriously healing vitamins and minerals into the water when allowed to simmer for long periods of time.
The old trick of eating a bowl of chicken noodle soup when you have a cold actually came from this! So next time you feel a tickle in your throat or have a cold coming on, drink a cup (or two or three) of homemade chicken broth with a little sea salt added for flavor. I’m actually sipping on a cup right now!
Of course, you can make broth with any kind of bones – beef bones, leftover turkey carcass from Thanksgiving, ham bones, etc. You can even leave the bones out and make a vegetable stock.
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