Homemade broth

 

You would think a career in health would mean fewer colds but teaching (and touching) so many students has me constantly fighting something. Last week I came down with a serious coldflu that had me in bed unable to do anything but text Alex requests for food and sick emojis #mancold style. I have a serious issue sitting still, so by day three when I was energetic enough to move around but too down to go outside, I had to find projects around the house. I have been wanting to make my own broth forever, but never got around to it. I had a frozen whole chicken, and enough vegetable scraps for this broth, which turned out delicious. Given my lack of a recipe, my assumption is that you can throw in just about any ingredients you like the taste of and end up with a tasty broth. 

1 whole chicken, cleaned

1 onion, halved

3-5 large carrots

3-5 stocks celery

2 bay leaves

5 cloves garlic

Place all ingredients into a slow cooker and add 10-12 cups of boiling water (depending on the size of your slow cooker). Cook on low for 10 hours. Strain the liquid into a large container and refrigerate until the fat comes to the top (this just makes it easier to remove). Skim the fat off the top, and store in the fridge for up to a week or the freezer for later use - just be sure to leave room for expansion if freezing. 

Conclusion: Homemade or store bought? I'm making my own from now on. The good, organic, local kind is ridiculously pricey and the cheap kind is watery and chemical filled compared with this stuff. For the price and the ease there's no question homemade is the way to go.

Superfood Power: Homemade broth (keyword, homemade) boasts many benefits like improving digestion, providing minerals like calcium, and boosting the immune system.