babushka's chicken broth recipe (stove top)
This broth was such an important element of our gut healing journey, and I'm proud that it is the most popular - and well received - recipe on this site.
It is inspired by the clear chicken consomme-style broth my Russian mother made for my brother and I throughout our childhood (fondly remembered for slurping down with egg noodles), which she now lovingly makes for her granddaughter. My original broth was plain, so after asking mum how she did hers I started making this instead. It's such a comforting and healing food and while it makes the best base for many soups and dishes, it is extremely delicious and nourishing on it's own.
Please note, that contrary to many other gut healing pages, I don't advocate for 'long cook' bone broths for those with eczema and allergies due to histamine content which is why I use a whole chicken - so I can cook for a shorter time, but get all the taste.
easy to digest
shorter cook time for lower histamine
INGREDIENTS AND INSTRUCTIONS
1 whole chicken (or 2 bags of chicken wings) - preferably organic and free range
1 carrot, sliced
1 stalk celery, sliced
1 brown onion, quartered OR 1 leek, sliced
1 parsnip, sliced
2 sprigs fresh parsley with stalks
2T fresh dill with stalks
8-10 black peppercorns
2 teaspoons sea salt
Put chicken and peppercorns into a large pot and fill with water.
Cover and heat slowly until water begins to boil, then take the lid off and turn down to a very low setting.
You may wish to skim off anything that rises to the top.
Simmer until the chicken is tender (around 1.5 hours).
Take the chicken out and put on large tray. When it's cooled enough, pull most of the meat away and some of the skin, and put the bones and the rest of the skin back into the pot.
You can then use the meat for other dishes or use with the finished broth to make a soup.
Simmer for another 45-60mins.
Add the vegetables and salt to the chicken in the pot.
Simmer for 30 minutes (I find any longer and the vegetables turn the broth bitter).
Add celery leaves and the herbs, then turn the heat off.
Leave for 20 minutes or so for those flavours to infuse.
Check taste and season further if needed.
Strain broth and serve with extra finely chopped parsley and dill.