Updated: Mar 27, 2020
Oops! I thought I posted this stock/broth recipe last week! I started to and then...all of a sudden...I wasn't feeling very well. You know what's scary during a pandemic? Waking up not feeling well. It's just a human instinct to be scared. Turns out, I'm allergic to Washington state in the Spring.
Regardless, this broth recipe is the base to a lot of my chicken soup recipes. From Matzah Ball Soup to Chicken Noodle soup. I call this Michelle's Magic Soup because I fill every single ingredient with Reiki.
It's super simple and can be tweaked in all sorts of ways. The protein can be whatever you prefer and the same goes for the bones you use to make the bone broth. You can use all sorts of herbs and spices as well. Get creative and make it your own!
For making Bone Broth use only bones as your protein and add 1/4 C apple cider vinegar. Roasting the bones before hand is even better!
For Vegan and Vegetarian options you can simply omit the protein all together and fill the pot about halfway with chopped root veggies and herbs of choice, fill with cold water, and simmer for 2 1/2-3 1/2 hours.
**Note for making Bone Broth: Bone Broth must simmer for much longer than stock. You will want to keep your Bone Broth on a very low simmer for 24 hours.
In any case, when using the broths or stocks in recipes always season(at least salt and pepper) to taste. This recipe should make quite a bit of stock/broth. I'm not exactly sure how much. I'm just a home cook but it usually makes me at around 3 quarts. Again, totally guessing. Hehe
Make some soup. Stay Healthy. Stay Home.
Michelle's Magic Soup aka (Chicken Stock/Bone Broth)
(see above notes for Bone Broth recipe)
In a 8 quart (6 will work but will be tight) size stock pot place inside
(I personally use all organic ingredients.)
1 whole chicken (you can leave whole or cut into pieces)
2 onions quartered
4 large carrots quartered
6 stalks celery quartered
1 large head of garlic halved
small handful Black peppercorns
Add all the herbs I have on hand. This is always changing but pretty much involves at least 2-4 different varieties. Rosemary, thyme, dill, and tarragon to name a few.
(Sometimes...like lately, I add a large piece of fresh peeled ginger)
Fill pot with cold water (Purified)
Uncovered, bring to a boil and then lower the heat to keep a very low simmer for 2 1/2 to 3 1/2 hours. Turn off heat and let cool completely.
Strain veggies/broth/stock through a strainer into a large bowl
Jar cooled broth.
Use in any recipe calling for stock or broth!