When D started to get a cold early last week, we hoped it would pass before we started the cleanse. Unfortunately, it did not, so Thursday night I pulled out some chicken broth from the freezer and heated it up for him.
Since that was the last of the saved broth, I decided to make up another batch as it is okay to enjoy on the cleanse. My favorite recipe is from Alice Water’s The Art of Simple Food although I do make a few modifications. The best part of the soup is that it makes the house smell heavenly.
Chicken Broth – makes approx. 5 quarts – from Alice Water’s The Art of Simple Food
Put in a large pot:
– 3.5 to 4 pounds of chicken parts – Alice Waters calls for a whole chicken, but I use a combination of backs (2 to 3 lbs) and wings (1 lb) as it is less expensive $0.99/lb for backs and $1.99/lb for wings
– 1.5 gallons cold water
Place over high heat, bring to a boil, then turn the heat to low. Skim the broth. Add:
– 1 carrot (she calls for peeled, but I like to leave unpeeled)
– 1 onion, halved (she calls for peeled, but I like to leave unpeeled)
– 1 celery stalk
– 1/2 teaspoon black peppercorns
– bouquet garni of parsley and thyme sprigs and a large bay leaf
Simmer the broth for about 4 to 5 hours. Strain. If using immediately, skim the fat and season with salt to taste. Serve hot, or allow to cool and then refrigerate or freeze.