Cooking with food intolerances

Chicken or Turkey Broth January 11, 2011

Bone broth is incredibly healing to the intestines, and when simmered for a long time, you get the minerals like calcium out of the bones and into the broth. My husband calls it the Elixir of Life. My kids ask for it as soon as they start getting a cold. We use it to make gravy, as a base for soups or other recipes, or just throw some rice or rice noodles in it and some peas, and call it soup.

Chicken or Turkey carcass, which has been roasted

1 stalk celery and/or 1 peeled carrot

1-2 garlic cloves, peeled

6-8 peppercorns

1 tsp. sea salt

1-2 bay leaves

1/2 Vidalia or other sweet onion

1 tsp. rosemary (for turkey broth)

Put all ingredients in slow cooker. Fill to 1″ from the top with water. When I’m awake I have it on high, then turn to low during the night. I simmer it for 36-48 hours. It should be very rich looking in color. For really good gelling, add 2-3 chicken feet to the chicken broth. When done, scoop out the bones and vegetables and discard. Freezes very well.


One Response to “Chicken or Turkey Broth”

  1. Mare Says:

    Kathy’s recipes are the best!

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