A versatile super food that goes well with many dishes?
It doesn’t get much better than that!
Ahhh chicken broth, so good, so nutritious. The best part is you can easily make it in about an hour in a pressure cooker. Chicken broth gives amazing flavor to soups, rice dishes, almost anything really, even pasta! I like to cook my baby’s brown rice and quinoa in chicken broth which not only gives it great flavor but it’s also packed with nutrients and immune system boosting properties. Simply put, chicken broth is a super food, one that’s good for respiratory infections, leaky gut, bone & skin health, joint pain, inflammation, and more.
- 1 whole chicken
- 3 carrots
- 3 celery stalks
- 3 turnip
- 1 batch parsley
- 1 tablespoon Himalayan salt
- ½ teaspoon pepper
- ½ teaspoon garlic
- ¼ teaspoon turmeric
- 1 tablespoon apple cider vinegar
- 20 cups water (or fill to top of pot)
- Put a whole chicken in pressure cooker, add 3 carrots, 3 celery stalks, 1 tablespoon salt, ½ teaspoon pepper, ½ teaspoon garlic, ¼ teaspoon turmeric, and 1 tablespoon apple cider vinegar. Fill pot to the top with water, secure the lid and cook on high for 1 hour.
- When the chicken is cooked, remove from pot and place it on a plate and allow to cool before handling.
- While chicken is cooling, place a big bowl in the sink, and on top of the bowl place a colander and empty pot into the colander. Remove the colander from inside the bowl and set it aside on top of another plate. Pour chicken broth into glass containers leaving 2* inches from the top. Allow to cool before securing tops and putting in freezer.
- Debone chicken.*
- Puree remnants of chicken broth ingredients into a nutritious soup puree.
*If you fill your glass jar all the way your jar may break in the freezer. Make sure to leave some room if you do plan on storing in the freezer.
*The deboned chicken can be put to good use in recipes like Chicken Salad Sandwiches.