My chicken broth recipe

Yoga cultivates the habit of awareness. We move our bodies in a mindful way, learning about our habitual movements. Yoga is much broader than just our movements. Yoga invites awareness of all our habits. Through my practice of yoga, I became increasingly aware of the foods I was eating. This sparked a passion for food, cooking and finding new ways to nourish myself and my family. Cooking is now one of my favourite activities, sharing nutrient-dense wholefoods, joy and love in daily rituals. 

Here is my chicken stock recipe. I make this every week and use it as a base for most of the food I cook throughout the week, including soups, risotto, stews, casseroles and sauces. Why not give homemade stock a try? 

Ingredients

1-2 kg good-quality chicken wings or chicken frames

1 brown onion, roughly chopped

2 leeks, stalk only, rinsed and roughly chopped

3 carrots, roughly chopped

3 celery stalks, roughly chopped

2 tablespoons apple cider vinegar

filtered water

1 garlic bulb, cut in half

2 bay leaves

parsley stalks or thyme sprigs

sea salt

peppercorns 

Method

Wash chicken wings and place in a stockpot and fill with water. Add vinegar and allow to stand for half an hour. Place pot over low heat. After 20 to 30 minutes, check for any foam, if present, skim the foam to remove any impurities, but be careful to leave the valuable fat. Add chopped vegetables and aromatics: herbs, garlic, salt and pepper. Pop the lid on the pot and eave on low heat for a few hours. If water drops below the level of the bones, top up with a little extra water. Once cooked, allow to cool before straining through a fine sieve. Transfer to airtight storage containers. I use 500 ml glass containers so I can use the stock in handy portions, depending on which recipes I’m cooking through the week. The stock will store in the fridge for a few days or in the freezer for a few months. 

This is a basic stock recipe. From here, it is fun to experiment with the recipe. For example, try roasting the chicken and vegetables for half an hour or so before adding to the stockpot. Roasting adds more depth to the flavour. Nom, nom, nom.

For more about the benefits of broth, check out this article Broth is Beautiful

May you be whole, healed and nourished through delicious, nutritious food.

Love Niki

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