Chicken broth is something I constantly use in the kitchen. Instead of adding water to stews or stir-fries, I use chicken broth for more flavour and for added nutrition. According to Nourishing Broth: An Old Fashioned Remedy for the Modern World by Sally Fallon Morell, properly prepared broth is rich in collagen, minerals, and amino acids. Of course, it also serves as a base for hearty soups and stews that warm and nourish us on those cold dreary days. It’s like being served love and comfort in a bowl.
However, store bought chicken broth often contains more than just natural chicken flavour and nutritious ingredients. Many times you would find contents in the ingredients list such as added salt and “added flavour”. By the dubious added flavor, I could only guess it would mean artificial or imitation chicken flavours, or heaven forbid, the dreaded MSG (monosodium glutamate). Of course, there are times when I would need chicken broth to finish cooking a dish only to realize I was out of homemade broth. In a pinch, I turn to organic low sodium chicken broth, like the one by Home Goodness.
Most of the time, I do make it a part of my regular cooking schedule to always have homemade broth at hand. At first it can seem like a time consuming task, but now I just include it as part of my routine. The variety of broth-based stews my family consumes on a regular basis mostly consist of chicken, beef, and vegetables, and are cooked either in a slow cooker or in a regular stockpot.
The broth recipe below is as simple as can be and makes use of the slow cooker, one of my favourite tools in our journey towards eating real food.
Try this out next time you have extra chicken bones left over from a roast, or when you get a chance to purchase bones from the local butcher. The nourishing properties and rich taste of this broth surpass any store bought brand.