Nourishing broth--where do you get your minerals?
Homemade broth is rich in minerals like calcium, phosphorus, silicon, magnesium, and sulfur. It also contains trace minerals that are easy for the body to absorb. I like to make a pot of broth on Sunday for cooking with the entire week. I freeze any extra. Use it to make extra flavorful rice and quinoa, when stir-frying vegetables, and of course, use it to make soup!
4 quarts filtered water
juice of one lemon
1 large onion, rough chopped
2 unpeeled carrots, rough chopped
3 celery stalks, rough chopped
2 cloves of garlic peeled, roughly chopped
4. The next day, remove and discard all the fat that has accumulated on the top of the broth. At this point I either make soup (recipe below) or pour the broth into several jars. I keep some jars in the fridge and put at least one in the freezer for a later use.
4 quarts of chicken broth
2 cups cooked cubed chicken or previously pulled chicken from bones
1 lb carrots peeled and chopped
4 celery stalks chopped
1 large onion chopped
5 black peppercorns
2 cloves of garlic chopped
1 bay leaf
1 tsp salt
1 tsp pepper
1/2 cup chopped fresh parsley
1 lemon for serving
1. Bring the broth to a boil with peppercorns and bay leaf, then
lower the heat and continue simmering.
2. Add carrots, celery, onion, garlic, salt, and pepper. Simmer until carrots are tender about 20 min.
3. Add chicken and fresh parsley and heat through.
4. Taste, adjust seasoning to your taste. Serve warm with a squeeze of lemon juice.
- This broth is super nourishing. Please add any other vegetables or herbs to your soup or broth such as parsnips, leeks, peas, green beans, spinach, rosemary, or thyme.
- Feel free to add extra garlic to boost your immune system when fighting a cold or infection.