Flu Season Broth
- by Carly Brannon
It's flu season and I've got a great broth recipe from Ina Garten to help kick those germs out HARD! This is my go to recipe when noses start running and coughing begins. Try it for yourself!
- 3 5-pound roasting chickens
- 3 large yellow onions, unpeeled, quartered
- 6 carrots, unpeeled, halved
- 20 sprigs fresh dill
- 4 celery stalks with leaves, cut in thirds
- 4 parsnips, unpeeled, cut in half (optional)
- 20 sprigs fresh parsley
- 15 sprigs fresh thyme
- 1 head garlic, unpeeled, cut in half crosswise
- 2 tablespoons kosher salt
- 2 teaspoons whole black peppercorns
- Throw all of your chicken parts (chopped up if possible) in a pot, add the water, vinegar and vegetables. Let sit for a half hour, then bring to a boil and remove the scum/foam that rises to the top with a spoon. No need to remove the floating fat. Reduce heat, cover and simmer for 6 to 24 hours. The longer you cook the stock, the more rich and flavorful it will be. You could also do this in a large crock pot / slow cooker.
- If you used a whole chicken, don’t leave the meat in there for more than about 2 hours. Remove the chicken, remove the meat and reserve, and put the bones back in the broth to cook.
- Remove the whole chicken pieces with a slotted spoon. Strain the stock into a large bowl, then ladle into mason jars. Let the jars sit until they are pretty cool, then freeze or refrigerate.
- If you want to defat: put the mason jars (or the large bowl) into the fridge until they’re completely cool then break off the fat. Freeze the fat for use in gravies. Lastly, just season to taste!
Have a beautiful weekend! Stay healthy friends, and enjoy!