Prep time: 0m
Cook time: 2h
Yield: 6 servings
Avoid boxed or canned broth made with veggies or spices you can't eat. Cooking your own broth is simple to make!
- 1 carcass of chicken or turkey
- 1 stalk leek, chopped into thirds
- 2 stalks celery, chopped in half
- 1/4 onion
- After carving a roasted chicken/turkey place the carcass, neck, gizzards and any other unwanted leftovers into a large pot. If desired you can also add leeks, onion, or celery and cut into large pieces.
- Fill the pot with enough water to cover and bring to a boil.
- Reduce heat and simmer for 2 - 4 hours.
- Strain out all the meat and bones so that you have just liquid left.
- Once the broth has been reduced to the desired amount you can store it in the refrigerator for up to one week or in the freezer for a few months.
- I store my broth in Mason jars - leave 1-2" of room at the top and freeze with the lid off. The broth will expand, but there will be room so the jar doesn't break. Once frozen, you can add the lid for long-term freezer storage.
- When removing from freezer, I'll microwave jar for 8 minutes, until it melts enough to remove it from the jar. Finish warming up on stove in pot.
Cooking with the veggies will add a low amount of salicylates, otherwise, leaving them out will be negligible salicylates.
This recipe was from SalicylateSensitivity.com, 2009.