Fight the Winter Lurgies with Nic’s Best Chicken Broth

Jul 17 2016 by Nicole

The Style Trust_Best Chicken Broth Recipe_featured

This time of year is just URGH…. With two-school aged Ginger Ninjas that love to bring home all manner of grossness and a personal love of over-socialising and wine-ing. I must have a foolproof lurgy fighter in my arsenal.

With so many people asking for my recipe or just plain stealing the broth from my freezer (I’m looking at you Bev)… I thought it was time to share my top tip for beating Winter germs. My tasty chicken broth!

This recipe makes about 2-3 litres and I freeze in double-mug sized batches for emergency situations…and, as usual, I’m very casual about my measurements and ingredients. If I have any veggies in my fridge or leftover cooked chicken/bones, I just chuck them in too.

I also add most of my salt to taste when I make the individual mugs as you’d all probably shrivel up if you had as much as I do…

INGREDIENTS

  • 2 x Mount Barker Chicken Frames (carcasses)
  • 2 x packs of Mount Barker Chicken Necks (yep – not just good for doggies)
  • The leaves and throw away bits of a whole celery. I save the good stalks for salads and the kid’s school lunches.
  • 3-4 carrots
  • 1 x large brown onion
  • 4-5 big garlic cloves (I will often add more if the cold is a doozie – or if Bev has a date – just for the ha ha’s)
  • A big sploosh of Braag’s Apple Cider Vinegar (around 2 Tablespoons… This helps draw all the essential magnesium and calcium from the chickie bones)
  • Salt, salt, salt… or just ‘salt’ for the non-addicts

METHOD

  • I roast up the bones and frames for about 30 minutes in the oven at 180 degrees with a bit of oil and salt – just to add to the flavour. I’ll actually do this in my big soup pot, because I hate washing extra dishes…
  • Once that’s done, roughly chop up the celery, carrots, garlic and onion and chuck them in (+ any extra veg you like).
  • Cover with 2-3 litres of water and add the sploosh of apple cider vinegar.
  • Bring to boil and then let simmer for around 7 hours.
  • You might need to add some water every now and then to keep it topped up.
  • Strain off all the veggies and bones (bin em’) and viola – you have your broth!!

NIC’S EXTRA TIPS

  • I pop my broth in the fridge overnight and scrape the fat off the top the next day – then freeze into portions.
  • NEVER WARM UP YOUR BROTH IN THE MICROWAVE – always heat up on the stove. You know how your broth is like jelly when its cold? That’s all the immune boosting goodies… you can freeze them, but not nuke them.
  • I like to have my broth like a cup of tea when I’m feeling sick – a salty, chicken-ey cuppa… My good friend Tan will add cooked chicken, coriander (cilantro) and chilli and BOOM – it’s a meal – and freakin’ delicious.

Hope you survive this chilly Perth Winter germ-free, but if not – hit it with the broth!!

The Style Trust_Chicken Broth Recipe_1

Tan added to my broth and made it even BETTER…

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Nicole is a rare mix of glitz and pragmatism. She loves redefining her style and has an unhealthy obsession with lipgloss, Rag & Bone and champagne. She makes party planning look effortless and when she's not blogging or researching something she's spending time with two rather rambunctious redheads, Max & Charlie.