Welcome to Day 2 of my Healing Recipes to Fight Winter Colds series! I should've come up with a better name for this thing. Oh well.
It's only 5 days until Christmas. Can you believe it? If you're going through anything like what we did last week, you may instead be counting down the days until you're done with the course of Amoxicillin the pediatrician prescribed (ear infections). Such is life. But hopefully after making your Chicken and Wild Rice Soup and this broth, you're well on your way to having a cold-free household.
Did you save that chicken carcass? Cause this is probably even more healing of a remedy than the soup, itself. Not only is bone broth AMAZING in its immune boosting powers, it's ultimately comforting -- I opt for a cup even before my coffee when I'm sick. Yeah, it's that good. And it's soothing to a sore throat, thanks to the Himalayan sea salt we talked about, which helps to reduce inflammation in the tonsils.
I try to have 3-4 cups of broth a day when I'm sick. I love to take it with me in a travel mug. When you're so cracked out on coffee like me, broth becomes the indulgence, whereas coffee to go is simply a necessity.
Perpetual Chicken Broth
Ingredients
Chicken Carcass
1/2 Gallon Filtered Water to start, plus 1/2 Gallon or so more, reserved
6 Bay Leaves
2 Tbsp Black Peppercorns
HimalayaSalt brand Himalayan sea salt
Poultry herbs, dried
2-3 Fresh garlic cloves, peeled, left whole
Add the chicken carcass to the slow cooker. Cover it with the filtered water. Add 2 bay leaves, a scant palmful of dried poultry herbs or herb de provence, 1/2 Tbsp pepper, himalaya salt to taste, and 2-3 whole cloves of garlic. Turn the slow cooker on low. Leave on the counter, cooking on the Low or Warm setting for up to a week. To serve, set a small fine mesh strainer on top of a mug and ladle the broth into your mug, discarding the solids that are caught in the strainer. Replace what you take out with the same amount of water. Adjust seasoning as necessary, to make up for what is removed.
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