Chicken Broth

Chicken broth is a nutritious food that can be enjoyed as is or used as a base for other soups and casseroles, pilaf, sauces and curries-the list seems endless.

This recipe is great because it’s easy and quite quick to make. Because it is only cooked for 2-4 hours, it has lower levels of histamine and and glutamates (which can cause some people to feel a little on edge) than bone broth which is cooked for up to 24 hours. If you’re generally prone to anxiety, restlessness or insomnia, discard the chicken skin before making the broth as this will decrease the amount of histamine and glutamates you’re consuming as well as shortening the cooking time to 2 hours.


  • 6L cold, filtered water or enough to cover the chicken

  • 1 whole chicken + 10 chicken wings OR (if you don’t have a whole chicken) a combination or chicken drumsticks and wings – you’ll need quite a bit for a good broth (1kg of chicken in total). For increased nutrition also add some chicken carcasses (these are available from your local organic butcher or alternatively, use the leftover, frozen carcasses from roast chicken dinners)

  • 2 onions, quartered (if salicylate intolerant, use leeks and spring onions)

  • 1-2 carrot, quartered (if salicylate intolerant, use swede)

  • 3 sticks of celery

  • Several sprigs of fresh thyme (omit if salicylate intolerant)

  • 1 bunch of parsley

  • A generous pinch of celtic, Himalayan or sea salt

  • 2 tablespoons apple cider vinegar (omit if salicylate intolerant)


  • Place the meat, water and vinegar in a large saucepan, cover with a lid and let stand for 30 minutes. This will give time to the vinegar to start drawing minerals from the bones into the water.

  • Bring to the boil.

  • Over the next half hour, a foam-like scum will rise to the surface. Skim it several times.

  • When no more foam is surfacing, add the vegetables, thyme and salt and reduce heat to simmer.

  • Cook for 2-4 hours.

  • Ten minutes before the end add the parsley as this increases the mineral content of the broth.

  • Strain the contents of the pot through a sieve/strainer.

  • The broth can then be stored in containers (glass is best) in the fridge. Chill well before freezing.

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