Broth – with or without Chicken bones – Equilibrium Nutrition & Yoga

Broth – with or without Chicken bones


March 25, 2016


Great to drink just as a cup of hot stock or use as a basis for soups, add to stews or any other recipe that asks for water or stock. Full of good minerals and great for your gut health. Best remedy for leaky guts!

  • Prep: 20 min
  • Cook: 12 hrs
  • 20 min

    12 hrs

    12 hrs 20 min


1-3 Chicken carcasses or 1.5 to 2.5 kg of bony chicken parts or 1 - 2 whole chickens. Either raw or from roasted chicken.

2-4 Chicken feet (optional)

3 - 6 liters Water

2 Onions, large, chopped

2 Carrots, coarsely chopped

2-4 Celery sticks, chopped

5-10 Gloves of garlic

2 - 3 tbsp Ginger, sliced

2 - 3 tbsp Turmeric, fresh, sliced

5-10 Bay leaves

one bunch Thyme

a few stalks Rosemary

1 tbsp Black pepper corns, lightly crushed

1 big bunch Parsley

1-2 tsp Salt


Place chicken carcasses/pieces and feet (if using) in a stockpot or large saucepan and cover with cold water. You can use more water or less, depending on the size of your pot. Bring to boil and turn immediately down to a gentle simmer. Try to watch your stock and don't allow it to boil heavily. Remove scum that rises to the surface. You only need to remove the scum if making the stock from raw carcasses/bones. If using the carcasses from roasted chicken then there won't be any scum and you can add all ingredients (except the parsley) straight away into the pot. You could also use a slow cooker for making the broth.

Once there's no more scum coming up add all the other ingredients, except the parsley.

Keep lid on top and simmer for at least 1.5 hours or even longer, up to 8-24 hours. It's okay to turn it off overnight, keep it on your stove and turn it on the next day again. If cooking whole chicken, then take the chicken out after 1.5 hours, let cool down a bit and then take all the meat off for eating and using in other recipes. Put all the bones back in your stock and continue to cook.

20 minutes before you've finished cooking the stock add the parsley.

Strain the stock through a fine sieve into a large pot or container and place in the fridge until the fat rises to the top. You don't have to, but this is the time that you can take the fat off and discard. If you don't take it off, your stock will be richer and fattier tasting. The healthier option is to take the fat off. The stock will keep in the fridge for 5-6 days or in the freezer for around 3 months.

It's a good idea to freeze some, so that you always have some handy. Also freeze in different sized containers, in case you need just a little bit for a recipe or a bigger amount.